Newbie From Spain, But Coming Home Soon.

Discussion in 'Roll Call' started by fat sal, Oct 25, 2007.

  1. fat sal

    fat sal Fire Starter

    Hi, all:

    I've been lurking SMF for awhile, but this is my first post.

    I've been living in Spain for the past eight years. About three years ago, I started having serious Q withdrawals and decided that drastic action was needed.

    I searched high and low and decided that I wanted a GOSM gas smoker. The only problem is that they don't use propane in Spain; they use butane. Butane has a different fitting.

    So I bought a GOSM and gave it to my brother in Illinois, so that we'd always have access to Q when I visited the family back home.

    I then bought a WSM from Amazon and mailed it--at great expense--to my home in Spain. Yes, they do sell charcoal in Spain.

    I've since been smoking meats in Spain for three years. Quite possibly, the only person smoking meats in Spain.

    Whenever I fire up the WSM, the neighbors gaze out the window--dumbfounded. One neighbor admitted that at first glance, he thought I was burning the trash--but it smelled too good to be trash.

    I will soon be moving back to the US. And guess what. I've already bought my own GOSM from WallyWorld.com. It's sitting in my brother's shed (still disassembled in the box), right next to the GOSM I bought him three years ago. I didn't have the heart to take my brother's. The two of them have become quite attached.

    Between my WSM and my bro's GOSM, I've smoked the following: pulled pork; brisket; spares; chicken; apple-brined turkey; salmon; leg of lamb; one sweet potato; chorizo sausage; and...a coconut. The coconut was...well, it was different.

    I look forward to participating and learning with the rest of you on these forums.

    Smoke till you croak,
    Fat Sal
     
  2. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Sal, glad you came out of lurk mode to join us! [​IMG]
     
  3. richtee

    richtee Smoking Guru OTBS Member

    LOL A coconut?!? Phew~~! Welcome to the best durn smokin' site I have ever seen ANYWHERE- SMF!

    That's pretty funny 'bout the neighbors too grin... bet they loved the 'Q' tho!
     
  4. jts70

    jts70 Smoking Fanatic OTBS Member

    Welcome aboard! Glad to have ya
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the SMF Sal, Glad you decided to join in.[​IMG]
     
  6. buddy

    buddy StickBurners

    Glad you could join us Sal. Welcome.
     
  7. glued2it

    glued2it Master of the Pit

    Welcome! Did you pass on the smoking ways to the spaniards?
    Sounds like you got some nice trash burners.[​IMG]
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcomw to the SMF, the hottest smoke joint on the web. Looking forward to sharing your smokin' stories and Q Views.
    Buena Suerte Mi Amigo.
     
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Sal:

    Welcome to the forum. We are all real glad to hear that you decided to join us. Sounds like you have some great experiences on that WSM and I'm sure you will be breaking in your new GOSM before too long. Have a safe trip back to the states and be sure to share all your smokes with us.
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    what they said...........

    welcome.........and have a safe trip home


    d8de
     
  11. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF Family[​IMG]

    When you come "home" where is home in the USA[​IMG]
     
  12. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Sal, welcome. [​IMG] It seems like your brother would be nice enough to at least, assemble your new GOSM for you [​IMG] Throw a good guilt trip on him. [​IMG]
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    LOLOL.........thats what i was thinking big arm..........good point..........


    d8de
     
  14. fat sal

    fat sal Fire Starter

    Thanks, everyone.

    John D., "home" is Chicago's western suburbs--around the Naperville/Batavia/Oswego area.

    Big Arms, my brother said he'd leave it in the box so that he wouldn't be tempted to break it in. But I'm all for having him break it in...especially if he spares me the effort of seasoning it.

    I'll be heading back no later than New Years. Ron50 is right. My WSM served well and taught me a lot about managing a fire. I'll definitely keep it around. But to be honest, I'll probably use the GOSM almost exclusively in the future.

    Wood, charcoal or propane--it's the end result that matters.

    Thanks again, guys.
    Sal
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    fat sal.........did you turn any spaniards onto the smoking craft?


    d8de
     
  16. deer meat

    deer meat Smoking Fanatic OTBS Member

    Welcome aboard Sal, you found the best place for smokin information on the web..............SMF Rules!!!!!!
     
  17. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Yeah, he should also cure it and have meat and "Cold Beer" waiting for when he gets home[​IMG]

    Oh, I forgot, Welcome to the SMF
     
  18. fat sal

    fat sal Fire Starter

    Walking Dude, you asked if I turned-on any Spaniards to smoking? Well, not really.

    I had one family over for a lunch, and they were...well, polite.

    Another time, I brought a sample of pulled pork with vinegar sauce to my local butcher. He had been asking what I did with all the "strange" cuts of meat I'd been requesting. [Note: I had to print-out a USDA pig chart and show him which part of the pig I wanted. It worked, but I wasn't so lucky when it came to brisket.]

    The following day, I stopped by his shop. He handed me back the empty Tupperware container, but didn't comment on the pulled pork at all.

    Bottom line: The only spice that Spaniards seem to like is salt.

    But here's the real reason that few Spaniards tasted my Q--a family of six from Pittsburgh live two blocks away. At the first whiff of smoke, they line-up at my door holding plates.

    Sal
     

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