Hi from don34685

Discussion in 'Roll Call' started by don34685, Mar 10, 2015.

  1. don34685

    don34685 Newbie

    I live halfway between Las Vegas and Death Valley in a little town called Pahrump.  Winter days here will be in the 40's; summer is more like 100+.  We only start whining when it is over 110.  Humidity is really low; this is considered part of the Mojave Desert. 

    I've been using bbq equipment for lots of years but I'm definitely an amateur cook.  I have a conventional Weber 22.5 inch kettle; a Weber Spirit gas grill and just recently got a Masterbuilt 40" Sportsman Elite smoker.  I went electric and electronic because I'm just not built for constantly tending the smoker.  Maybe it is easier than I think but the electric is working for me. 

    The first thing I smoked was a chuck roast; that turned out pretty good.  Since then I've tried pork ribs (not so good), salmon (pretty good) and trout (very good).  I'm looking forward to reading ideas about improving my skills.  I've just never used rubs or brines so there is plenty of room for improvement. 

    I hope to have something to share before long but am notorious for forgetting to take pictures!  Have a good one.
     
  2. [​IMG]   Good afternoon and welcome to the forum, from a soggy and drying out day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Don.  We like picture round here.  I sure got some funny looks when my current girl friend first saw me taking tons of pictures of my smoking ventures.  She got used to it though, and enjoys a good smoke as much as I do.

    You can use the search function on the site to study just about anything that pop's into your mind.  Someone round here has probably tried it and posted about it.
     
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