My name is Smoke.....

Discussion in 'Roll Call' started by smoketexring, Jan 19, 2012.

  1. Good day,  my name is Smoke.  When I was a little boy my daddy used to sit on the couch and roll up his cigs.  As a toddler I would watch him and when he went to light up I would jump up and down and scream Smoke, smoke, smoke; hence, my nickname.

     Ok, now that that's outta the way let me fill ya'll in on my experience with cooking.  I've been grilling, cooking, smoking for 30 years.  I do 80% of the cooking in my home and my favorite is smoking. I smoke 3-4 times per week.  I don't know everything, but I can have great conversation and exchange ideas to further mine and your smoking experience. My favorite food is Ribs, Butts and Breasts  (chicken for you guys with their mind in the gutter). And the ladies a tell ya that too.  I love to slather them there Butts and rub them before smoking.  Oooohhhh wee!

    Gets me all excited for eatin some guuuuuddd meat.  

    Ok, enough about me, tell me about you?
     
    Last edited: Jan 29, 2012
  2. ecto1

    ecto1 Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.

    If you get a chance check out our new Texas Members group we got big things planned for it.  Also fill out your location in your profile so we know what part of the Lone Star State you are from.  
     
  3. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Sounds like you have some great experience to share, we like new stuff...JJ
     
  4. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]   Glad to have you aboard!
     
  5. scarbelly

    scarbelly OTBS Member

    Hello Smoke [​IMG]to SMF. Glad to have you aboard and we are looking forward to seeing some of your qview for sure  
     
  6. [​IMG] You're gonna like it here.
     
  7. Welcome Aboard.

    There is no place like SMF. "UP IN SMOKE" from Texas 
     
  8. lol you will fit right in Smoke...lol
     
  9. Smoke,

    With a name like that, how come it took you so long to find us??

    Welcome to the SMF party!

    Curt.
     
  10. Welcome aboard!

    Good luck and good smoking.
     
  11. [​IMG]  ,and get ready to get red eyed . Yuor smoking days are comming[​IMG]
     
  12. Great nickname! Welcome aboard!

    g
     
  13. sprky

    sprky OTBS Member

    [​IMG]  to SMF Smoke. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. Look forward to your experiences and input.
     
  14. :welcome1:
    Nice to have you with us!
     
  15. Welcome.  I thought Tony Stewart joined for a minute.........   GO 14.
     
  16. Hi Smoke 

    [​IMG]

    Since you smoke 3-4 times per week, you should have no

    problem giving us some Qview  [​IMG]
     
  17. Hey thanks guys,

    I appreciate the fast responses from this forum.  Usually one would have to wait several hours to days for a response.

    I'll try and get some Qviews posted soon from a recent cook.  I smoked 13 lbs of Wings, thighs, and legs.  Let me tell ya they were excellent.

    It was during the Sugar Bowl party that I held at my place.  BTW, I am a huge Michigan football fan and I smoke for many tailgate parties.  I'll post a few of those pictures as well.

    I like to have parties, because it gives me an excuse to smoke a larger amount meat.  As most of you already know, you can win people over through their taste buds.

    I created a new recipe for some spare ribs that I cooked the other day.  I used maple cinnamon powder, cayanne pepper, chili powder, onion powder, paprika, black pepper, and dark brown sugar.  

    As for the wings, thighs, and legs I marinated the chicken parts in a large stainless steel bowl using my standard homemade rub and olive oil.  I have found that when you use olive oil it tends to crisp the chicken during the smoke.  I am slobbering all over now.  Yum!  I can't help myself.   MMMMmmmmm......Guuuuuuuud!

    Damn, I'm getting hungry just thinking about it.

    O.K. everyone I'll go for now and look for the pictures soon.

    Smoke
     
  18. BTW, I'll be smoking a packer brisket this weekend.  Pictures coming.
     

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