new member checking in from the Bay Area

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Turtlepower_SF

Found some matches.
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Jul 22, 2014
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Location
Daly City, California
Whats' s up everyone! Being born and raised in San Francisco, I've always been really disappointed to say the least at the complete nonexistence of decent bbq out here. Don't get me wrong, I love it out here and we have lots of great food but bbq is just not something we do. So a few years ago I started my quest to gain the knowledge to make my own authentic Kansas city/Carolina/Memphis/Texas style bbq at home. I've been using a Vision Kamado Classic which has been great, but didnt cut it when it came to parties or large groups, so I decided to step my game up big time and get a custom Shirley Fabrication reverse flow offset trailer. It should be here within two weeks and I'm super excited to finally see it in person. I've got pictures, but I'll wait to take my own pictures of it before I post any. Since I'll be in the big leagues now I figured it would be a good idea to join the largest network of bbq enthusiasts at the BBQ brethren site, since I've still got a lot to learn. Thanks for reading.
 
Welcome to the Brethren! Congratulations on the Shirley! It's a great piece of equipment. Make sure to show it off in Q Talk when it arrives!
 
Welocme to the Brethren neighbor, those Shirley's are certainly nice looking in the pictures.
 
Welcome to the forum! Great choice on that Shirley! :thumb:
 
Welcome, come on in, take your shoes off and sit a spell.
 
Welcome from another forum newbie. Not a barbecue newbie; I started doing that back in the 1950's and am still learning. Congratulations on your new rig. It should help warm up the fog in Daly City (I'm in Novato, have been for right at 30 years, but rented a place in South City for the first six months we were here, and almost froze our butts off down there). Watch out for those spare-the-air days.
 
Welcome aboard the BBQ Brethren Turtlepower_SF, glad to have you here.

I hope to see you in the Q-Talk forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.


.
 
Oak-n-hickory said:
Welcome from another forum newbie. Not a barbecue newbie; I started doing that back in the 1950's and am still learning. Congratulations on your new rig. It should help warm up the fog in Daly City (I'm in Novato, have been for right at 30 years, but rented a place in South City for the first six months we were here, and almost froze our butts off down there). Watch out for those spare-the-air days.
Click to expand...

Haha I'm used to the weather, anything warmer and I start to melt. Funny you say that, I tried looking into the 'spare the air' rules a few months back. Maybe I didnt read thoroughly, but I think it allowed exceptions for bbqs. I mean, it's one thing to tell a man how he can warm his house, but to tell me how I can or cant COOK? Crazy if you ask me. Maybe I'll just play dumb if I get busted.
 
Just cook when it's foggy, that is 300 days a year out there.

In truth, Spare the Air currently exempts BBQ units, but, does not specifically address wood burning BBQ units. It does ban burning wood, for any purposes, however, outdoor cooking is not addressed. I think this is because there are so few stick burners out here. There has been some talk about banning any outdoors combustion, but, that has been mostly in particular areas.
 
landarc said:
Just cook when it's foggy, that is 300 days a year out there.

In truth, Spare the Air currently exempts BBQ units, but, does not specifically address wood burning BBQ units. It does ban burning wood, for any purposes, however, outdoor cooking is not addressed. I think this is because there are so few stick burners out here. There has been some talk about banning any outdoors combustion, but, that has been mostly in particular areas.
Click to expand...

While I'll still rely on my NBBD when I feel the need to smoke a 25 lb. turkey, the very low wood consumption is one of the things I love about my electric unit. With the exception of the thick black crust I'm not supposed to eat anyway, I have to admit that the thing turns out barbecue as perfect as any I've ever eaten - and does it on only 6 - 8 oz. of wood per use. The hickory perfumes the whole neighborhood, but anyone outside my back yard would be hard pressed to spot the small amount of smoke escaping the unit.
 
Welcome from another Bay Area guy. Your Shirley wouldn't happen to be the black and orange one, would it?
 
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