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Discussion in 'Roll Call' started by jayce1971, Sep 8, 2013.

  1. Hello, all.  Glad I found this sight.  I've been grilling and smoking food for years, but this summer the BBQ bug has really hit hard.  I've been doing spareribs and chicken for main courses, with an occasional pork shoulder or brisket.  I also enjoy making crab or crawdad stuffed cheesy mushrooms, and jalapeno poppers.  Currently, I use a little chief that I've had for years for initial smoking, and finish up on my Huntington gas grill (with foil packs of smokewood).  I'm looking into the propane smokers that wally world carries (it's a weber or some other brand) side load for the perfect size.... or maybe I'll just invest in a Traeger at some point.  I usually use apple/cherry, mulberry, hickory, or occasionally "Stubbs" brand chips for flavor.  I use Sweet baby ray's hickory and brown sugar for BBQ sauce.  We like it sweet and smoky here in northeast Kansas.  Glad to be a part of the forums, and looking forward to learning some new recipes and picking up some more advanced techniques.
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors!

    I use a Camp Chef Smoke Vault propane smoker.  Can do anything I want with it.  Check those out too.

    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.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

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

    Kat
     
  3. Thanks for the heads up, Kat.  Today, I've got chicken quarters and St. Louis style ribs, and tips smokin' with stubbs smokewood.  Jalapeno poppers on the top rack.  Finishing up today with mesquite charcoal, and foil wood packs.  I'll smear a little SBR's sauce about 20 minutes before they're done, to let the sauce finish up.
     
  4. 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.

    David
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Jayce!  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.

    Red
     
  6. 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!
     
  7. Along with the little chief, I have a Weber that I converted from charcoal to electric with a thrift store hot plate, and some insulated 12/2 cord.  I usually only use this during the holidays... Thanksgiving/Christmas.  I don't enjoy using it quite as much as the side load models, and will be replacing with a larger propane smoker at some point.  Top load just seems too inconvenient to be very practical.
     

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