Hello SMF

Discussion in 'Roll Call' started by teelow99, Sep 22, 2014.

  1. Hello smoking meat forum. They call me Teelow99, and I'm born and raised here in Bay Area California. My occupation is in building engineering, and I absolutely love to bbq any chance I can get. I started out cooking on the grill about 15 years ago on a 22" webber kettle and have since move on to slow smoking on an offset smoker. I've cooked everything from whole packer briskets to whole turkeys and several slabs of ribs. I basically taught myself how to grill by watching family members cook to reading books on grilling. I've come a long way since I began cueing some 15 years ago. My goal is to someday enter the world of competition bbq. I joined this site to get some ideas, gather some useful techniques and meet some good folks along the way. I'm looking forward to sharing some pics of some of my bbq dishes and just getting acclimated to the forum. Thanks in advance for allowing me to join your wonderful forum!
  2. Welcome TeeLow99!.  This site has proven to be a wealth of information for me.  Unlike some other sites, the search bar is excellent at bringing up relevant postings.  People here love it when you post pictures of your food, both in-process and completed.  A picture of your smoking rig would be really good as well. 
  3. [​IMG]   Good morning and welcome to the forum, from a cool East Texas. Lots of great people with tons of information on just about                                 everything

  4. Thanks Addertooth! I'm looking forward to obtaining some of that wealth of information. I'll be posting a pic of my smoking rig soon. I just ordered a 14lb pork shoulder from Snake River Farms yesterday, and plan on putting her on the smoker this Saturday. I'll be putting out some preperation and cooking pictures ,as well as, some completion pics. This will be my 1st shoulder and I'm pretty stoked on getting started. I'm planning on getting the shoulder on the smoker at 1am! at 225 F. It's going to be long day.
  5. Thank you gary s. I really enjoy using some of the rubs from East Texas by John Henry.

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