Hello my fellow BBQ enthusiasts.

Discussion in 'Roll Call' started by colorado shawn, May 14, 2011.

  1. Hi guys and gals, I'm new to the forum. Just found it and wow what a great resource. I just wanted to quickly introduce myself. I live in Colorado with my lovely wife Julia, and baby girl Jaelyn. I've been smoking now for about 6 years. First on a propane smoker and now I'm using charcoal. I have a Weber Smokey Mountain and I'm getting pretty used to it now having picked it up about 6 months ago. My old propane smoker was getting really old and starting to put out some lousy BBQ so I thought I'd try something different. My favorite thing that I can make is probably pulled pork shoulder. I just finished one up today and shot a quick video of me pulling the bone out. It was so tasty. I am hoping to learn how to cook brisket better. Also, I plan on doing my first competition this summer in Loveland, Colorado.



    Take care BBQ brothers!

    Shawn

    Erie, Colorado
     
    Last edited: May 14, 2011
    meateater likes this.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]Shawn, and that was a good video...next step,Ribs. Do the 3-2-1 thing on Spares(and you don't really have to trim them if you don't care) makes for a better Rib to me,just peel the layer on the bone side.This will help you learn patience which you need for a Briskey.Leave you lid(door) shut until you need to wrap ,then in till un-wrap then ~ 1hr. and eat.[​IMG]

      Once you have gained some PAITENCE of leaving everything shut,you can then go to Brisky,remember,NO PEEKY[​IMG],you'll lose all your- everything[​IMG].

      Have fun,practice patience and...
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Nice job on the shoulder! 
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Have a great day!!!

    Craig

    Also..Sign up for the oustanding E-Course...

    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  5. michael ark

    michael ark Master of the Pit

    Stronger will power than me one of them pieces would have been a quality control piece .Meaning i will taste the best looking piece.[​IMG]
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Shawn Good to have you here.

    You are in the right place the folks here are help full and knowledgeable  

    yummmy looking pulled pork you got there my friend

    [​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF. Great video!
     
  8. porked

    porked Smoking Fanatic

    [​IMG]  Nice video. Nothing quite like tearing into a butt or shoulder. Happy smokin'.[​IMG]
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF. Glad to have you here with us. Great video
     
  11. Welcome to the party man!
     

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