New from Tulsa

Discussion in 'Roll Call' started by wallace, Apr 13, 2007.

  1. wallace

    wallace Newbie

    Hi there. I'm from Tulsa. I cook a lot, and I grill a lot. I'm pretty methodical about it, and I pay a lot of attention to trying to perfect my "technique" for cooking different things. I'm particularly a fan of grilling ribeye steaks, which we get USDA Choice from the local market here and they turn out amazing.

    I'm just getting into smoking meat. Last weekend I grilled a boston butt in my Weber charcoal grill, and I was really successful at maintaining a temperature right around 215-225 degrees and the pork turned out amazing. So now I'm looking for some more things to smoke. I'm thinking about doing either some pork or beef ribs this weekend.

    I've thought for a while that I'd like to buy a smoker. Even though I don't have much experience smoking meat, like I said - I'm kind of into "perfecting my technique". And smoking meat seemed like a worthy pursuit to try to become expert in. But for now I'm going to stick with the Weber.
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF, Wallace. While you decide what kind of a smoker to get, take a moment and think of what you want to use for your fuel source. Wood, charcoal, wood/charcoal mix, propane, electric-also what is your budget like? You can get with a simple bullet type smoker that is charcoal fired for $50-60 or you can spend several thousand. Both will turn out some great 'que once you've mastered it's quirks so the choice is yours. One thing that we advocate, Pick a smoker that will suit your needs and then buy one the one that's a little larger.

    Also, check out Tulsa Jeffs 5-day eCourse. There is a lot of good info there to help you get started out right.
  3. camp_cookie

    camp_cookie Smoking Fanatic

    Howdy. Tulsa is one of my most favorite places in the world.

    My favorite smoked meat is beef chuck roast.
  4. msmith

    msmith Master of the Pit OTBS Member

    Welcome aboard Tulsa glad you joined up.
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you are here.

    Take care, have fun, and do good!


  6. squeezy

    squeezy Master of the Pit OTBS Member

    And a huge welcome from ' The great white North' ... I'm sure you will like all the friendly helpful folks here at SMF [​IMG]
  7. bud's bbq

    bud's bbq Meat Mopper

    Welcome Tulsa,
    We look forward to sharing smoker experiences!
  8. Welcome to the forum
  9. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Welcome from Ohio
  10. teacup13

    teacup13 Master of the Pit OTBS Member

    welcome to SMF from Michigan.. if you need questions answered you have come to the right spot... be sure to check out the 5 Day eCource from Tulsa Jeff
  11. deejaydebi

    deejaydebi Smoking Guru

    Welcome Wallace - hope you enjoy the site. We've got a lot here for you to try!
  12. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF wallace!!! Enjoy the forums, there is tons of info here.
  13. goat

    goat Smoking Fanatic OTBS Member

    Welcome to the SMF. I hope you enjoy your stay.
  14. wallace

    wallace Newbie

    Thanks for the welcome everyone.

    Here's my latest effort. I decided I wanted to try ribs this weekend, but my wife was going out tonight and I couldn't find spare ribs at my supermarket so I got these country style beef ribs and I figured I could be experimental with them since I was basically only cooking for myself. I was also cooking for my two boys, but they're not very judgemental. I also was curious how an asian type marinade would work out with smoked meat, so I marinaded them in a Korean-style marinade overnight. (soy sauce, honey, garlic, red pepper flakes, green onions and sesame oil).

    It turned out just okay. It had a strong smoky flavor, but the marinade didn't do much at all. And my oven thermometer busted, so it kept reading the wrong temperature (it kept reading 150), and because it took me a while to figure that out I kept my fire hotter than I probably should have. So it's not tough, but it's not as tender and juicy as I'd hoped. These three pieces of meat were a little over a pound each, and I cooked them for about 6.5 hours. And I also threw on a few hot links. And I served with some macaroni salad.
  15. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Glad to have you here..practice...practice...[​IMG] and practice some more...[​IMG]
  16. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
  17. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome aboard. I hope you enjoy the forum and most of all just have fun.
  18. cheech

    cheech Master of the Pit OTBS Member

    Welcome aboard.

    Keep on keeping on and before you know it you will have it down pat.

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