Smoking Meats West Coast Style

Discussion in 'Roll Call' started by iebbqman, May 1, 2013.

  1. iebbqman

    iebbqman Fire Starter

    Hello Everyone,

    I am from Southern California, and I have been smoking food for over 15 years now.  There is nothing better ten waking up to the smell of a nice wood fire that has been cooking your meat all night long.  

    I have cooked on just about all types of smokers, from electric to stick and in between.  I am not a master of all of these forms but to say I can handle my pit is true.

    I currently use a pellet smoker to cook my meats on.  This is in major part because of the ease in which I can pick up pellets, and also when I am cooking for a large crowd, it is easier to not have to tend a fire while I am preparing sides and deserts.  

    I am currently in the process of acquiring a stick burning RF offset smoker and also a Backwoods RF Clone using pellets as a heat source.

    I currently can cater for groups of up to 150 and want to expand my abilities to cook on site.  

    My wife says my mistress is my smoker.  I disagree, my wife is my mistress and my smoker is jealous.  But hey, you can't have everything perfect.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members were you are located!  You just might find a few neighbors! Show q-views (pictures) of your toys!

    Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you joined us.  You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food!  Lots of friendly and knowledge folks here who really enjoy helping one another. It sounds like you're a seasoned veteran, I look forward to learning from your experience!  Just ask when you need help and you'll get plenty.

  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Welcome!  I'm already impressed at your smoking and catering abilities. I'm looking forward to reading your posts and seeing some great Q-view!

    Your post made me laugh. My husband was saying the same thing...he was calling my smoker my "boyfriend" and saying he was jealous. I told him he had the wrong smoker is a girl, and she is my "girlfriend".  Being a man, now he is all happy.  [​IMG]

    Now let's get smoking and seeing some Q-view!
  5. raymo76

    raymo76 Smoking Fanatic

    From the inland empire I see, welcome, nice to see another so cal cooker to add to the group
  6. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member


    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

  8. Hello . . . I'm from SoCal too.  Wondered about your Backwoods Clone - did you purchase in the area?  Also, do you use "Q" pellets?  If so, just wondered if you like them. . .

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