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Cattle Call !!! Introducing... The Brethren.. Put your Bios here, a mug shot, a picture of your toys..Tell us who u are. Threads will lock down after 7-10 days to avoid post pumps on old introductions. Please avoid responding after thread is over a week old. DO NOT PITCH ANY PRODUCTS IN THIS FORUM, OR TRY TO VEIL A PITCH AS AN INTRODUCTION. IF YOUR SELLING IT, DON'T MENTION IT.


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Unread 06-13-2012, 12:32 PM   #1
Enkidu
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Default Hello from Los Angeles

Hello guys and gals. I am fairly new to BBQ'ing. The wife bought be a Brinkmann gas grill last Summer which is where my interest started. Just this past March, for my birthday, I got the 22" Weber charcoal grill that I had asked for. Since March I've been using the Weber a bit as a smoker, with some good success and some not so great success. Up until a couple weeks ago, about all I q'ed was pork ribs (I am partial to Carolina-style first, then memphis, then KC style). I've been getting reasonably good at them.

Most recently, I smoked my first brisket -- a flat (didn't even know the difference between packers and flats until a couple weeks ago). Thankfully, between a combination of Steve Raichlen's book and reading about how to make brisket on amazingribs.com, it turned out pretty awesome. Awesome, as in cut-with-a-fork tender. That is actually what led me here, since I am now hooked. I guess that's what they say about golf (not that I play)... all it takes is one good shot that you hit and you are hooked.

Due to space concerns, the wife won't allow me to get a dedicated smoker, so I've been looking for easier and better ways to use my kettle as a smoker. That led me to read about various automatic temperature control devices and learn about a device called the smokenator. Searching for reviews of the smokenator, led me here, where I saw people talking about the "fire brick method" and the "minion method" which is now what I am going to try the next time I BBQ (probably this weekend)! See, you guys even helped me before I was officially a member.

I even asked the guy at amazing ribs about it on his face book page and he thought the fire brick method sounded like a great idea and a cheaper option than the smokenator (which he rates pretty highly as an accessory). Anyway, I look forward to learning from all of you and sharing my experiences and successes and failures (and everywhere in between).

Take care,

Matt
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Unread 06-13-2012, 01:11 PM   #2
Big George's BBQ
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Welcome
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Unread 06-13-2012, 04:11 PM   #3
bluetang
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Welcome, come on in, take your shoes off and sit a spell
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Unread 06-13-2012, 05:18 PM   #4
Enkidu
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Thanks George and Bluetang.
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Unread 06-14-2012, 05:37 AM   #5
frognot
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Welcome aboard Matt!
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Unread 06-14-2012, 09:47 AM   #6
Westexbbq
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Welcome to the camp,
Matt.
Enjoy.
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Unread 06-14-2012, 10:09 AM   #7
shortcircuit
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Welcome aboard Matt; your cooking will get better over time, so just remember ... low and slow produces the best smoked BBQ.
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Unread 06-14-2012, 06:27 PM   #8
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Welcome to the party!
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Unread 06-14-2012, 07:01 PM   #9
Sledneck
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Welocme
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Unread 06-14-2012, 07:01 PM   #10
silverfinger
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Welcome neighbor!! You came to the right place matt!! Bottom of page. Search brisket. You should find lots of info on it there.


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