View Full Version : Hello everyone and thanks!

12-14-2010, 04:17 AM
Hello everyone and thank you very much for letting me join.

I wanted to be polite and introduce myself, rather than jump in and just ask questions. My name is Russ and I love to cook.. heh. My poor wife married me knowing I cannot cook small portions, only in the expectation that an army will come through the door at some time :-D

I just bought (today) my second smoker. Let me explain that, I have
owned a lot of smokers, but only one at a time. My wife likes to
volunteer me to cook for 5 people that usually turns into 100... so, I
needed a 2nd smoker. I got a nice propane one. I already had a Great
Outdoors Smoky Mountain wide body 9the 20" one) and this one is a Master Forge. It was not great, but it does not look like a bad little smoker and as long as I can keep the heat regulated, the rest will work out.

I have a deck I built, which is an extension of my cooking. As with all
decks, it is like my "home away from home".. heh. My wife teases me because the first house we owned, I built a 40ft x 16 ft deck in a week with my buddies and promised I was not going to get a covered deck on
this house because I had gotten a bass boat. That lasted about a month..:-D..the concrete was way too hot to stand on in the summer heat, so we covered it ;)

Here's the link to our gallery and the deck : http://www.jrbarnard.com/gallery2/main.php?g2_itemId=1817

The deck was designed by me, but this time I had it built by someone
else.. *grin* and I designed it around the wagon wheel. The boxwood stove is just enough to cut the cold when you stoke it up...gets pretty darn hot if you get too close.

Anyway, I can smoke ham, chicken, corn, you name it, I can cook it, but I keep getting the brisket wrong. I hear stores about "cook it in foil, cook it in foil the first few hours, cook it in foil the last few hours, cool it at 225, cook it at 275, cook it at 275 then 225..."

I just have not gotten that part down pat. Anyway, looking forward to
all the stories and input.

Hope you all have a great Holiday season, even if you do not reply.

Round Rock, TX

12-14-2010, 05:08 AM
Welcome. :)

12-14-2010, 07:02 AM
Welcome aboard Russ!

Here's a couple of good starting points for help with brisket. Hot and fast is a great method for good results.



12-14-2010, 08:22 AM
Welcome to the addiction... Remember, there is no 12 step program for us!!!

Big George's BBQ
12-14-2010, 08:42 AM

12-14-2010, 09:57 AM
Welcome to the Brotherhood, pull up a chair and grab a beer, sit a bit and join in the discussions damn glad to meet ya

12-14-2010, 10:08 AM
Welcome to the camp,

12-14-2010, 03:05 PM
Welcome to the forum!

12-14-2010, 03:14 PM
Here is the thread that got me to join the forum - it's bigabyte's basic brisket tutorial:


It gave me a big head start on briskets. It also made me realize that there are a lot of guys here who seriously know what they're doing, and they're a little (ok, a lot) off their rockers - which is why I've been coming back daily.

I guarantee you anybody, no matter how long or little they've been in the game will learn a lot here.

12-14-2010, 05:44 PM
Welcome Brother

12-15-2010, 12:07 AM
Welcome to our crazy little club house!

12-15-2010, 09:13 AM
Welcome Russ and nice intro!

12-15-2010, 11:02 AM
Howdy. :cool:

12-16-2010, 09:54 AM
Welcome to the Brethren, Russ !

Alan in Ga
12-16-2010, 02:38 PM
Welcome from Ga

12-16-2010, 03:05 PM
Welcome and enjoy...beautiful deck!!!


12-18-2010, 12:34 PM

JD McGee
12-18-2010, 09:16 PM
Welcome to The BBQ Brethren Brother Smoker! :-P Nice job on the deck design! :thumb:

12-19-2010, 01:10 PM
Welcome!:cool: Gorgeous deck there, perfect for Q!:thumb:

12-22-2010, 07:10 AM
Welcome, come on in, take your shoes off and sit a spell.