Smoking Meat Forum Rookie

Discussion in 'Roll Call' started by mookiez, Feb 5, 2015.

  1. mookiez

    mookiez Newbie


    I was just "drafted" by and looking forward to "soaking up" as much expertise as possible from all you experts.  My mother (R.I.P. Mom - E.O.W 12/25/14) taught me how to cook when I was a young kid and now that I'm an Old Kid (47), I'm looking for an opportunity to do something I love to do.  I was eligible to retire from my current job almost two years ago.  I "was entered" into my first Rib Cook Off which will take place in March sometime, so maybe this will be my ticket.  I've only been smoking for about three years now, but apparently doing a decent job at it.  My wife works for a restaurant who smokes their meats and they have adopted a couple of my recipes/techniques after sampling some of the stuff I've made.  In addition, I designed a dual hopper cabinet smoker for the restaurant as they were using a very small Bradley Smoker.

    Location: San Diego, CA

    Brand of Smoker: Traeger Texan w/several modifications

    In the queue: Yoder YS1500 (need more space) but can't decide on the paint job is why I haven't ordered it yet.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! You'll love digging around in all the corners.
  3. 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.
  4. [​IMG]   Good afternoon and welcome to the forum, from a cold and wet day here in East Texas. Lots of great people with tons of information on just about  everything.


Share This Page