New to SMF - CLEVELAND, OHIO

[donnald1381]

Hello all,

I am new to this forum, but not new to smoking meat! I actually live in Lakewood, Ohio a couple blocks from Lake Erie and five or so minutes from downtown Cleveland. My beautiful wife bought me a Weber smokey mountain smoker for Christmas about five years ago now I have been lucky enough to smoke about five to eight times a year ever since, (accept the year my son was born) he will be three next month.

I normally will smoke pork loins, butts & shoulders. I also smoke Turkey for thanksgiving. It typically depends on what is on sale at the local grocer(Marc's) or the butcher at the West Side Market on West 25TH Street.

I love to smoke with any type of wood, but usually use apple and cherry wood for pork, and hickory or mesquite for turkey!

On my pork I am a wet rub fat side up smoker, i use plenty of water in the pan with onion, garlic and herbs to make a great au jus. I always make my BBQ homemade, and typically prepare a vinegar, ketchup, and tomato based sauce.

Well, I guess that is about that, I look forward to reading through and learning some new techniques!!

p.s. - i just bought a cold smoker attachment and look forward to learning how to do cheese, and fish! #rolltribe

 

[seenred]

Welcome to the forums, Donnald! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food! There are lots of friendly and knowledgeable people here who really enjoy helping one another. Just ask when you need help and you'll get plenty.

Red

 

[pgsmoker64]

Hi Donald,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

 

[mossymo]

Glad you joined us Donnald1381, :welcome1: from North Dakota!
Looking forward to seeing pics of your WSM in action and your gonna love cold smoking, don't forget you can also smoke nuts, eggs, Chex Mix... the possibilities are endless!

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

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!

 

[oldschoolbbq]

Well, 

 Donald. glad to have you here Neighbor. You are 150mi. away, we are in Gibsonburg (the Elmore exit) and off I-20  at State 300. Come on over this Summer, I'm retired and love company , Trish may be working , but we can still socialize and the Kids may end-up here, a fun time. You like refreshments

 My Son will keep you good there and we have a good shadetree , so . . .

Have fun and as always . . .

 

[piaconis]

Welcome to the site, fellow North Coaster!  Cleveland-born boy here currently living outside Akron, and working down the road from you at W 150th and I-71.  Nice to hear someone patronizes the West Side Market.  That place is a landmark, and home to some great food.  My brother actually worked at one of the poultry stands there years back.

Looking forward to some Q-view!  I'd love to hear more about the wet rub.

Have fun!  This is a great site with some great resources.

 

[kathrynn]

to SMF!  We are so glad you joined us! Happy Memorial Day!

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. http://www.smokingmeatforums.com/a/terms-of-service

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

Kat

 

[donnald1381]

Hey all,

Doing a brisket tonight/tomorrow. Putting on at about 1am, looking to be done around 10:30am tomorrow. I have done a wet rub, with some light seasoning on top of that. I applied the rub this morning. I will use my WSM, the butcher trimmed the brisket for me. I will use the water pan with onion, garlic basil, oregano and refil once during smoking (it reduces) and use the finished product as an au jus, and put a cup in my BBQ to thin it out, it is simmering on the stove right now. MORE PICS TO COME!!

 

[donnald1381]

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• donnald1381
• Jul 13, 2013