Discussion in 'Roll Call' started by raceyb, Jul 15, 2007.

  1. raceyb

    raceyb Smoking Fanatic

    Hello all,

    My name is Ray and I am a resident of Jacksonville FL. I just wanted to introduce myself and say HELLO. I hope to be around these parts for a long time to come.

    I love BBQ, as I am sure all of you do. I have been bbq'ing and smoking meats for about 13 years. I have a large list of items I consider myself very good at, including chicken, pork, ribs, sausage, vegies and more. I have never tried a brisket, as it seems to be the hardest to master.

    My latest project was 30 pounds of hand pulled pork BBQ for a July 4th neighborhood party. I did 2 Boston Butts and 2 picnics. The meat easily pulled apart with my hands. I prepared 3 sauces, a vinegar & pepper, a mustard based, and a KC style sauce.

    Needless to say, I was elated that there was nothing left at the end of the night to take home. The raves were non-stop.

    My Equipment:

    Brinkmann Smoke'n Pit Smoke King.

    I have had this vertical water smoker for about 11 years and it still cranks out great meat. I have NEVER cleaned the inside of it out. Brinkmann makes great smokers. It is in need of replacement water and charcoal bowls, but that is to be expected after the number of uses I have put it through.

    As I write this, it is smoking 4 beer can chickens and the neighbors have been around sniffing the air. :)


    I swear by Kingsford charcoal and use nothing else for the base fire. I use Hickory, mesquite, pecan and apple woods for smoke and heat, depending on the meat.

    That's it for now. I hope to make friends, network and share tips and learn from others on these forums.

    Until the next time, Keep Smokin'!!

  2. cheech

    cheech Master of the Pit OTBS Member

    Nothing says that was good like an empty tray of pulled pork.

  3. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
  4. deejaydebi

    deejaydebi Smoking Guru

    Welcome Ray -

    We always like sharing ideas, pictures, recipes and more pictures - enjoy!
  5. short one

    short one Smoking Fanatic OTBS Member

    Ray, welcome to SMF. If you have any questions, which should be few with an intro like that, just ask and don't be afraid to voice an oppinion or lend a helping hand if needed by someone.
  6. raceyb

    raceyb Smoking Fanatic

    I'll have to get a picture of my vintage Brinkmann, as I was searching online today and it looks like they don't make them anymore :(

    Once I get the replacement bowls, I'll have to do a little rust knock off and painting. I would hate to smoke in anything else :)
  7. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Raceyb!!! Thirteen years and no brisket? We'll see about that. Enjoy the forums.
  8. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Ray, looking forward to your posts!
  9. cman95

    cman95 Master of the Pit SMF Premier Member

    Newbie myself but welcome. I think we have found a good place to be.
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome, you will get plenty of advise on the brisket around here, there
    have been a lot of successes and pictures.
  11. triple b

    triple b Smoking Fanatic OTBS Member

    Welcome to SMF Raceyb!

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