New to the Forums - Longtime smoker

Discussion in 'Roll Call' started by theginsue, Aug 10, 2008.

  1. I just found and joined the SMF Forums about a week ago but I've been smoking meats (Pork, Beef, Elk and Trout) and things for years.

    I need to preface the last statement with "I was just winging it all that time." I got some information from my dad who used to own a BBQ/smokehouse in the Kansas City (that's Missouri!) area, but he's been fairly tight-lipped with the information. I've also done lots of online research and a few years ago purchased Steve Raichlen's book "How To Grill" (I have more problems grilling than I do smoking).

    Don't get me wrong, I've held my own over the smoker. I recieved the best compliment from my wife after a visit to Famous Dave's BBQ (a national BBQ chain for those who don't know them). She told me that their brisket was okay, but mine is a whole lot better.

    While I never fail to get compliments, I KNOW that I can do a whole lot better. That's where this Forum comes in.

    I am still in the process of preparing 1/2 of an Elk tenderloin. I'll let you know how it turns out. I also smoked 2 slabs of ribs using the 3-2-1 Method I learned about here. I used a combination of hickory, oak, and apple woods. My wife is still raving about them! Thanks SMF!!
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum theginsue! Hope you enjoy yer stay with us!!
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Welcome! If you can't find it here, it aint been done yet.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Spam reported go away ereieoty
  5. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Greetings from So Cal!
    Happy smokes
  6. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to SMF, glad you joined us
  7. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Ginsue. I agree, Famous Dave's is good but he has to try and satisfy the masses. Your own brisket is better. Fer sure. Back yard brisket rules.
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum from the other side of the mountain!
  9. rtom

    rtom Meat Mopper SMF Premier Member

    welcome aboard
  10. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    What Wayside said about back yard briskets---they rule!!
  11. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    welcome, i love this site have learned more here that by myself with years of smokeing...glad to have ya here
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf. great sight and all the people so helpful. join in and be active, cant wait to see some of your smokes with qview!!!
  13. First, thank you all for the warm smokey welcome!

    Next, I have a funny story that ronp's sig block reminded me of - my best friend and his boss many years ago tried to use an old frig for a smoker. They had a massive heat element inside and found that between the inner and outer layers of metal of the fridge was insulation - which proceeded to meld and create a nasty (and most likely toxic) gas. The insulation caught on fire and, with the smoker/fridge against the house, caught the house on fire (they got it put out with a garden hose). That was their last attempt at such an undertaking.

    I took about 1/3 of the elk in to work today and boy-howdy did they love it. I had cut the loin like you would a brisket and provided a little BBQ sauce just in case. Most folks passed on the sauce (smart). The real test came in when I had my best friend (yes, the one mentioned above) over this evening to try it (he was out of town this weekend). He passed up using a fork and chose to eat it with his hands. I thought he was going to suck the skin off of his fingers. I sent him home with about 2/3 of what I had left with a promise that he could bring over his elk, pork loins, etc. and WE would smoke them for him. His one criticism is that it was a little too salty. The only salt I used was 2Tbsp in the rub - which will now be cut in half. He, like my wife and I are on low sodium diets (health and age issues) so ANY salt is more noticeable than it used to be. The salt issue aside, I was feeling mighty proud today!

    I apologize for not getting any pics to post - I will next time.

    Bassman, let's smoke this state up!

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