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ronbodakid

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  • ronbodakid
    Club Member
    • Feb 2016
    • 8
    • Lewis Center Ohio via Southern California

    ronbodakid

    Hello, new to the site. Been trying to smoke for many years. Not to well. However I still enjoy trying. I have been reading different techniques and recipes. Hope to gain knowledge and contribute some recipes I have tried. My 16yo son I hope will pickup and be even better at smoking than I. Better to smoke and grill than sit at a dadgum computer all day..
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9748
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Welcome!!! What are you trying to smoke on??

    Comment

    • FireMan
      Charter Member
      • Jul 2015
      • 7686
      • Bottom of Winnebago

      #3
      Ditto on the welcome barge! Look at the "screen name" subject in gen discussion. Tell us more about yourself. Enjoy the ride!

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9709
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        Welcome ronbodakid

        Comment

        • Huskee
          Pit Boss
          • May 2014
          • 15058
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          Welcome to The Pit ronbodakid! Thanks for joining up, and we agree our hobby beats computer work (as I sit at a computer)....

          Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

          Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

          Hope to hear & see more from you!

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1876
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #6
            Welcome, ronbodakid !

            You'll find a LOT of help here. GREAT recipes, helpful hints unbelievable video seminars and more. What I have found to be most amazing is that when you have a problem or a question you get GREAT answers FAST. The mods and members are really amazing and have saved me countless times! There is a wealth of talent here!

            Welcome and share your great cooks, and failures here!

            Comment

            • Danjohnston949
              Former Member
              • Dec 2014
              • 4419
              • 1410 9th. St. N, Fargo ND

              #7
              ronbodakid, Welcome to The Pit! You just enrolled in the BBQ Culinary University and have been introduced to some of the Professors Above!
              Eat Well and Prosper! From Fargo ND, Dan

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4819

                #8
                Welcome!!!

                Comment

                • CeramicChef
                  Former Member
                  • Jul 2014
                  • 1184
                  • OKC, OK

                  #9
                  ronbodakid - welcome to The Pit and welcome to The Addiction! There is an answer to every question you can ask here.

                  Comment

                  • LA Pork Butt
                    Charter Member
                    • Dec 2014
                    • 5376
                    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                    #10
                    Welcome to the Pit! I recommend that you work on a Boston Butt for a while and safely build experience and your confidence. The butt is a very forgiving piece of meat, and you can get great results with temps ranging from 225-300. Work toward an internal temperature of 200-203. In so doing will learn your cooker, get rave reviews from your family and guests, and your experience with the cooker and temperatures will prepare you for more challenging cuts of meat. Personally, I aim for a cooker temp of 225 and an internal meat temp of 200. Be prepared to smoke for a 12-16 hour and figure out the best way for you to deal with the stall (generally from 160-180) - wrap or ramp up the temp.

                    Comment

                    • jharner
                      Club Member
                      • Jan 2016
                      • 1120
                      • Louisiana - North West but a coon ass at heart
                      • Cookers

                        Camp Chef DLX Pellet Grill
                        Weber 22.5 Kettle
                        Brickman Box Smoker

                        Accessories

                        Slow N Sear
                        Tube Smoker
                        Turkey Cannon
                        Rib racks
                        Weber chimney starter

                        Thermometer's

                        Maverick ET 735
                        Tru Temp 3619n
                        Thermapen mk4
                        Thermapop

                        Favorite Drink

                        Free beer
                        Coors Light
                        Windsor ( Canadian blended whiskey )

                      #11
                      Welcome to the pit

                      Comment

                      • ronbodakid
                        Club Member
                        • Feb 2016
                        • 8
                        • Lewis Center Ohio via Southern California

                        #12
                        Thank y'all for the thoughts. Tomorrow will try St. Louis ribs with some great ideas on my 22" Weber. I ordered a SnS looking forward to trying it out. Tonight I am using a XMAS gift from my wife to make some jerky for my son and me. She is not a big meat person. Filet Mignon is O.K. if done correctly.

                        Comment

                        • fuzzydaddy
                          Charter Member
                          • Nov 2014
                          • 4959
                          • Winchester TN
                          • Hardware
                            Blackstone 36” Griddle
                            Slow 'N Sear Deluxe Kamado.
                            Slow 'N Sear Kettle Grill.
                            Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                            Weber Chimney starters (regular and half).
                            Joule.
                            GrillGrates.
                            Maverick XR-50 [my favorite].
                            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                            Consumables / Favorites
                            KBB (short cooks), Weber (long cooks)
                            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                          #13
                          Hey ronbodakid, welcome aboard!

                          Comment

                          • ronbodakid
                            Club Member
                            • Feb 2016
                            • 8
                            • Lewis Center Ohio via Southern California

                            #14
                            Been away for awhile. Work get's in the way of living. I did get to do 4lb butt for tacos. Turned out great.
                            Ten days ago I cured 6lbs pork belly and smoked it on my 22" weber with the slow and sear which was recommend
                            by y'all. Major problem!!! Not enough as I fried the bacon the family gobbled it up. THANK YOU FOR THE GREAT ADVICE.
                            Just yesterday I put a brisket in the brine for pastrami. Two weeks is a long time to wait but if it turns out like the
                            bacon it will be worth it.
                            Last edited by ronbodakid; September 15, 2016, 05:18 PM.

                            Comment

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                            Meat-Up in Memphis 2021

                            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                            Click here for details. (https://amazingribs.com/memphis)
                            See more
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