hello... smoker from tx here

Discussion in 'Roll Call' started by jtj, May 24, 2008.

  1. jtj

    jtj Newbie

    Just found this forum and had to join! I'm in Mesquite (Dallas area). I have been smoking meats for about 5 years, although im certain that I am not a "pro" and have a bunch to learn! (those perfect ribs still elude me!!) Look forward to seeing what everyone else is doing and trading tips and tricks. Hopefully I will have something to offer some of you.

    I was using a brinkman "trash can" water smoker. my first one, then bought a oklahoma joe smoker with seperate firebox that will hold a couple of small briskets or butts (not sure of actual size cooking chamber) or one large brisket and some small goodies in with it like a block of cheddar. Ive had that one for a little over 3 yrs now and it serves double duty on occasion for an outright charcoal grill when i am hosting some friends and serving something other than brisket or butt.. Hickory seems to be the staple wood for many people, and I like it too, but have recently become fond of Pecan and have been experimenting with it and how it goes with certain things. Some of the other woods like cherry or apple are harder to find in my area so i havent played around with them, and while its plentiful, i only use mesquite for straight grilling with steaks, havent had much luck otherwise with it...

    This is the only hobby I have that the wife doesnt complain about, since she cant get enough bbq'ed food either! Both our waistlines have increased quite a bit since I got serious about smoking, as we seem to eat more (not that im complaining!!) I have 4 kids and when Im walking outside with a lighter and some other goodies to get a fire started, they are all in on the action too, and of course cant wait for the payoff either. I thought I was impatient on a 12 hour cook, but try having a 4 yr old dying to get some brisket too!

    Look forward to chatting with you guys and maybe even metting up with some of you if your local for a cookout or something.

  2. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Welcome to the SMF. We look forward to your contribution. There is a ton of info here as well.

    I have a 5 yr old who was whining for some fatty this morning with his eggs so I had to chuckle when I read this.
  3. coyote

    coyote Master of the Pit

    Ola' welcome to de club..perfect ribs. making homer Simpson sounds now..
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome one from the Lone Star state, glad you've joined the SMF. Looks like you're going to be getting into a lot of thin blue before long... it's all good.
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Jason, I say it all the time but seeing those kids going nuts for some of Dad's smoking Q is a delight. I guess it boasts our smoking ego f you will. Somebody has to lift up ol' Dad each day. I can see your kids now, they always want a sliver of this and that to see if Dad is on the right path to a good smoke. Take care and good luck.
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Glad you found us and joined, Jason. This is a great place and sounds like you'll fit right in. Definitely look forward to swapping some recipes with ya, and reading your future posts.

  7. jtj

    jtj Newbie

    oops, i made a mistake, i have a new braunfels smoker.. It says oklahoma joe on the thermometor face (thats where i focus most of my viewing on anyway!), guess she's been there so long i forgot her name..she's a little tired looking but always gets the job done. I added the shelving around it with some scraps leftover from reframing a couple of doors, becasue the 2 little strips it came with just wouldnt cut it for anything. I use her year round (no sense eating poorly becasue its a little cold outside!) and have used it to cook a part from the majority of split hoof and flying animal raised in the US for consumption. the wife thinks i am nuts but i want to start trying some exotic meats as i can find them (and afford them!) Central market had a whole buffalo brisket the last time I was in there but it was something ridiculous like $13 a lb if i remember right...

    i will check on the comp at bass pro, sounds like fun! I walked out side to take that pic real quick and all the kids started jumping up and down thinking i was firing her up!
  8. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard ...................Glad to have you here.................
  9. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome from SE Texas!
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf jtj!!! you will enjoy it here and find answers to what eludes you. ck out the free e-course and also for the ribs the 3-2-1 or the 2-2-1 methods for great ribs. share some smokes and some qview!

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