Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hello from the Pacific Northwest (West Central Oregon)

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hello from the Pacific Northwest (West Central Oregon)

    I just joined "The Pit & The Smokenator Forum" and can't wait to learn how to do better BBQ.

    Some background: I have owned/used a Smokenator for the past two years minimum (hmmm, got to be longer than that since I've had Thanksgiving Turkey duty for the last three years at least.) I cook on a Weber 22.5 inch OTG and a 22.5 inch OTS. I cook Ribs, Pork shoulder, Turkey, Salmon, Chicken, etc. year round, but I still consider myself a amateur.

    I like a good cigar and a nice glass of Single Malt while I 'tend' the cook. May be the reason I don't mind fiddling with the vents ... I'm there anyway

    As I have time, I'll join in on the conversations. But for now, I'm going to read, read, read as much as I can.

    Thanks,
    Larry T (aka Smoke'n Joe)


    Click image for larger version

Name:	BabyBack Ribs.JPG
Views:	43
Size:	193.0 KB
ID:	64826

    Baby Back Pork Ribs upload test @ small level.

    #2
    Welcome to The Pit Larry! We're glad you're here.

    Comment


      #3
      Welcome Larry.! When I joined the Pit about 3 months ago, I only knew how to turn the knobs on a gas grill and cook burgers and dogs. Now I have about 15-20 cooks with great success (Boston Butts, Turkeys, Chicken whole and spatchcocked, Chicken breasts-skinless, Ribs, Chuck Roasts). I agree that lots of reading is a good way to start - there is a ton of information and great folks willing to help. I especially like to read about other's cooks - what went well and what didn't as it helps me analyze my cooks and make them better. Hope to see more pictures of some great food you cook.

      Comment


      • Guy
        Guy commented
        Editing a comment
        Wow Fuzzydaddy that is "........ to the wall" kind of cooking for 3 months

      #4
      Welcome aboard neighbor!

      Comment


        #5
        Welcome and thanks for the support.

        Dive in!!!

        Comment


          #6
          Welcome Larry and thanks for your support.

          Comment


            #7
            Welcome, Larry! I got my Smokenator for Father's Day this year and have also had success with it. Like you I also enjoy dabbling in single malt scotch. As a matter of fact, I am sipping a Laphroaig Triple Wood as I am typing this. :-)
            I like your approach. Read early and often. This place is filled with tons of information and a ton of people willing to share and help.

            Comment


              #8
              Hey Larry WELCOME!

              Comment


                #9
                Welcome Larry, glad to have you here. Good job on your signature!

                If you haven't already, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

                Hope to hear & see more from you.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo
                Meat-Up in Memphis