New to this in Oregon!

Discussion in 'Roll Call' started by dcurry1844, Dec 22, 2014.

  1. Hi everyone,

    First I would like to say hi and thank you for letting me be a part of all of this.

    Second a little bout myself;
    My name is Dean. I love to cook on my grill or outside or in a Dutch oven. I am diesel electrician for Union Pacific Railroad. I live in a small town in Oregon known for its rodeo the "Pendleton Round-up" with its slogan of "Let'er Buck" so my slogan for things are gonna be gonna be "Let'er Smoke" Lol it sounded good in my head hope you all like it.

    So about what I'm cooking on, so I have always wanted a traeger pellet grill I liked the food that came off of them almost no matter what it was, however I just couldn't bring myself to spend the money that they wanted for them. My wife knowing and agreeing with this last year found me a pellet grill from Chargriller, it is about the same size as the bigger traeger but for half the price it works great & I love it.I have learned a lot about cooking on it some have turned out great others have something to be desired. I don't have many recipes of my own I just keep trying & tweeking things little by little till I get them right.

    So I don't know if anyone else has a grilling style or not, but what I kind of consider mine is more salt, pepper & garlic. I'm not a sweets kind of person. I pass over a lot of recipes because of how much sugars they put in things I know some things are good that way just never been my thing.

    That being said I'm cooking a spiral ham tomorrow so if any has any good recipes and suggestions I'm all ears.

    Thanks everyone I hope to get to know you & can't to read all your tips & tricks for my pellet grill.

    "Let'er Smoke"
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  The search bar at the top of the page can be your best friend here.  Have a question/problem just search it there.  You talk about one of the things that make smoking so great, that being the wide varieties of recipes.  There s something for almost anyone's tastes.  

  3. Thank you Richard.
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada, Dean.


    I'm sure you will love that pellet smoker. As for how to do a spiral ham on it, I suggest you go low and slow, gradually increasing the heat from about 150 F to 200 F until the internal temperature is about 150. That gives the ham more time to double smoke. The last hour, put your favourite glaze on. Next, send some to me!

  5. [​IMG]   Good afternoon and welcome to the forum, from a sunny, windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.  

  6. Thank you Disco, however I have no favorite glaze as of yet any suggestions?
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This post has the recipe for my favourite.

    Bearcarver (you want to check out his posts, he does great work with an MES) also did a great glaze I tried in this post:

    If you want to get popular in a hurry, take pictures of the smoke and post them.

    Let me know if I can help with anything.

    dcurry1844 likes this.
  8. Thanks Disco I showed that to my wife & her mouth almost started watering @ just reading the ingredients so we are going to do that tomorrow. I will try to remember to take pictures, but most of the time I forget till after we eat & there is nothing left.

    "Let'r Smoke"
    Last edited: Dec 23, 2014
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
    dcurry1844 likes this.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Good luck with that. You should know I am trying to practice girth control so I don't use a lot of glaze. A friend doubles my glaze recipe and lays it on thick. It is up to you.

    I know what you mean about the pictures. When that food come out, it is hard to think of anything but eating.

    dcurry1844 likes this.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Welcome from another Oregonian Smoker! I've spent many a September day-night in the Let r Buck room! Haven't been in a few years but planning on another visit next year.

    Like you I like to keep my rubs simple and opt for SPOG (salt pepper onion garlic) most of the time. I will add chipotle, chili pepper,paprika at times.

    Lots of good info here. Have fun and don't be afraid to ask questions.
  12. What are all your SPOG mixtures? I'm a huge garlic fan myself!
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't really measure I just shake it on until it looks good.
  14. 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.
  15. red dog

    red dog Smoking Fanatic

    Welcome to the forum from another Oregon smoked food lover. Lots of great people on here and years and years of knowledge. You have crossed into the dark smokey zone and there's no turning back!

    dcurry1844 likes this.
  16. I cooked the spiral ham today. Boy was it tasty everyone ate it. No complaints. Also a big thank you to Disco for all the help & the recipe for the glaze it was yummy!
    This is the ham when it went on the pellet grill

    This one just before I pulled it off
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That looks great!
    dcurry1844 likes this.

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