I'm from Texas....guess it's time to learn how to bbq!

Discussion in 'Roll Call' started by damnthatsgood, Sep 5, 2013.

  1. First off ---

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    Second ---

    I'm a Colorado native now residing in Texas.  I chased the oilfield here, and now I, my wife, and my two kids live just East of San Antonio.  Not a terrible place if you like sand burrs, scorpions, and crappy tasting water.

    I've been married ten years.  We've got a five year old boy, and a four year old girl.  A German Shepherd, two cats, and four trucks - all diesel.  'Merica!  I'm an ex-Marine, ex-construction company owner turned oil field.  I work as a wireline engineer helping extract the hydrocarbons that the entire world runs on.  As far as my beliefs go, I'm "pro-normal person", and "anti-head up your butt".  I'll go no further into detail.  If you have any questions, feel free to ask.  I'm a generally non-abrasive grown-up for the most part sometimes.  But enough about me.

    My grill--

    It's a "Wrangler" from Old Country BBQ Pits.  Most of you guys have heard of them.  They are at a super price point for heavy and rugged construction.  It's not too big, and it weighs a lot.  It's got big steel wheels and a big stack.  Looks like a locomotive.  I had to turn a couple down before I chose this one, because the fab work was.....lacking.....on the other ones.  I had to keep making the workers open grills until I found one that didn't look like it was built by a blind drunk four-year-old.  Yes, it's made in Mexico.  Right across the border.  I didn't like making them open one after the other, but when I saw the good one they were very surprised at it's quality compared to the others.  Night and day.  Lots of people buy these online, sight unseen.  I'd be scared to do that without kicking the tires first.  On a scale of 1 - 10, I got a solid 9.  The others were 1 -3 at best.  Odd how they all came from the same place.

    At any rate, it's a beast.  Should last forever until I buy a bigger, more expensive one.  It's outside right now burning the Pam off.  I pressure washed it first, and then added the thermometer.  Then I sprayed the inside with Pam and let 'er rip.  I started a small charcoal fire in the box, and waited for it to get burning good.  Then I started a chimney full and gave it about ten minutes before I dumped it in.  After that, I closed the lids, opened the intake, and watched the temp climb.  Just with that small amount of charcoal, I was resting at 400* in about 20 minutes.  Not bad.

    I grew up with wood heat, and can control fire, but I'm a total novice at smoking.  My next step is to get on the 5 day program.  In the meantime, of course, I'll be trying to cook!!

    I've been lurking here a bit, and I'm surprised at the level of kindness exhibited on this forum.  Good for you.  I'm glad to be here.

    Last edited: Sep 5, 2013
  2. DTG[​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  3. you mean youre from colorado, now to learn smoking?....?? lol. welcome aboard marine! youll find tons of information here on the forum. so much info itll make your eyes hurt from staring at the screen soo long..lol. the info never stops. lotta good ppl here. lots of different techniques, and of course lots of different preferences. look forward to seeing some q-views from ya in the future..good luck and have fun!
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    Glad that you actually read the Terms of Service.....most don't!  Thank you!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. I AM from Colorado, LOL.  I'm just trying to cope with this whole Texas thing....*sniffle*.
  6. I will search first!  Promise.  If only I had a nickel for every time I've given the "search button" lecture....I would've bought a Lang!  LOL.
    I almost didn't read them.  They are usually the same ole business as usual.  I liked the ten commandments.  Seems like the whole thing was written by a human instead of a lawyer.....yeah, I said it.

    I'm going to smoke some chicken tonight for the maiden voyage.  Then I'll look into q-view.  Nobody laugh, ya hear?!
  7. where abouts ya at in texas? east of san antonio is pretty HUGE!!! lol.
  8. In between SA and Floresville.  About twenty minutes East of San Antonio.
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, DTG!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  10. Well, the first smoking was a disaster!  My family told me I did good, but the chicken must have been defective....potatoes too.

    Potatoes ended up burnt.  Fire was a little bit more powerful than what I'm used to on a normal bbq grill.

    The jerky--I mean, chicken, was dry and tasted like smoke.  One hour in, and it was raw as could be.  Another hour passed, and it was waaaay overdone.

    Lessons learned:

    -watch heat more carefully

    -get a thermometer that will work for such small pieces of food

    -watch heat more carefully

  11. lol. thats why this is a learning experience...haha. you can run chicken at a higher temp just watch it carefully...doesnt look that bad for a first timer. chicken is good to practice on when it comes to smoking. cost less too. lol. dont get discouraged, weve all had a bad smoke at one time.
  12. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  13. I appreciate the help so far, gents.

    I bought a plasma cutter today, and started modding my pit.  Nothing's good enough stock IMHO.  Just ask my twin'd Chevy Cummins.

    Anyways, I'll start a thread on the mods.  And tomorrow I'm trying my hand at chicken again, so I'll get up some Qview on that.  Wish me luck!

    I'm gonna put a fork in this thread.  Thanks again.

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