Old guy new to the site

Discussion in 'Roll Call' started by mesamike, Jul 3, 2014.

  1. mesamike

    mesamike Newbie

    Mike from Mesa, Aridzona.  Had to learn to BBQ about 40 years ago when I moved from Kansas City (Arthur Bryant's, Jack Stack, Gates, etc. etc.)  to Iowa (NOTHING).  Got pretty good at BBQ, but continuing to learn. 

    Now using a WSM 22, Weber Performer (just replaced my old one from about 25 years ago), and a Brinkmann Cimmaron (old one with the big wheels and 1/4 inch walls. 

    Just learning to use the Brinkmann as a stick burner and made some ribs yesterday that got pretty smoky.  Using an Auber blower for temp control and that works GREAT, but I left the stack shut (recommended on WSM) which over-smoked the ribs (still learning). 

    Want to try some cold smoking bacon, sausages, salmon, cheese, etc..  in my WSM, but yesterday the internal temp was 135° without any fire, so cold smoking may be a challenge in Aridzona summers.  Plan to generate smoke in my Smokey Joe and pipe it to WSM with a dryer vent pipe, but not sure I can squeeze enough ice into WSM to get it below 80°.

    Live on a golf course so I play some golf when I'm not learning more about outdoor cooking.

    And I'm a retired Civil Engineer (www.ament.com), but now I'm 1/3 owner of a Scottsdale beauty salon and day spa (www.aura-salon.com), and 1/2 owner of an engineering and surveying firm.  These keep me busy when I'm not BBQing or golfing.
  2. Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


  3. Hey Mike, hello and welcome from East Texas

    Gary S

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