New in Texas

Discussion in 'Roll Call' started by txoulaw32, Apr 26, 2015.

  1. Hello my name is Jim Bob and I actually stumbled on this forum by googling a smoker for reviews. Poked around a little and decided I liked it and would like to check it out. I am 36 and have been BBQing since I was about 18, at that time I joined a family BBQ cook off team for a cook off that is held yearly at our county fair. I've been everything from gopher to head cook and everything in between. I have primarily cooked on larger competition pits generally made from 350 - 500 gallon propane tanks. I am currently working with a friend of mine, who is a welder, to build my own competition pit. 

    I bought me my 1st home smoker Friday and am in the process of setting it up in my backyard as my "test kitchen" to try out different rubs and seasonings to see what works better and what doesn't. The smoker I purchased is the Old Country BBQ Pits Pecos smoker. I found it at a local Academy and it looked to be well built for the price point. I am currently waiting on the thermometer I ordered for it to arrive then I will season it up. I have a friend that owns a BBQ joint and he has set me up with his wood guy and will be using Red Oak and Mesquite wood to smoke with. I also have a friend that is going to get me some Post Oak to play with as well. I prefer to have some of my wood seasoned for at least 12 months and some around the 6-8 months mark. Primarily I will be smoking Briskets, Ribs, Chickens and Pork Loins. I plan on trying my hand at smoking turkeys as well.

    I love to eat BBQ and love to cook. I am a purest of sorts.... as I really don't like the electric craze and would prefer to cook as the settlers did over 100 years ago did. 

    As with everything that comes to food, I know BBQing is not an exact science and there are literally 1000's of different ways and setups to do the same type of meat, that being said I always welcome advice, suggestions and constructive criticism. I look forward to reading articles and hopefully getting to know some folks on this forum. I also hope that there may be a time that I can offer advice or suggestions as well.

    Look forward to seeing y'all in the forums.
  2. [​IMG]   Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  4. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Jim Bob, welcome to SMF!  Glad you're here.  I'm looking forward to what you smoke on your rigs.  If there's one thing we love here it is to get hungry and motivated by someone's pics. 

    Have a great day!

  5. sota d

    sota d Smoking Fanatic

    Welcome Jim Bob! You'll find a lot of great folks here who are always happy to help. And we're always open to advice and suggestions too! So jump right in there and post your next smoke so we can enjoy it with you! Happy smokin', David.
  6. 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...
    Happy smoken.
  7. Thank you to all of you for the replies and for making me feel welcome. I appreciated it. 

    I picked up my thermometer today and plan on seasoning the pit this weekend and then hopefully getting some meat on it.
  8. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC, JimBob, you will find everything that you need here. Ask away. There are a lot of folks with a ton of knowledge who are always ready to help. However, I'm different. I like to help out, I just don't have the ton of knowledge to back it up. Please send some pics of your new build. Good luck, Joe

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