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  • A proper intro

    Realized I had not intro'd myself properly but rode in on the coattails of another new member. I live in central Montana by one of the largest spring fed rivers in the world. Big Spring Creek 54,000 gallons a minute at 55 degrees which makes it phenomenal for trout fly fishing plus its off the beaten path so i rarely see another person. As great as the fishing my other passion has been a challenge to keep up. It gets cold here. I got spoiled in Texas with the wood being easily available plus most days my grill was at a 100 before I started my fire. I just bought a Yoder 640 so I can smoke year round plus I could put it on my deck. My other grill is a grease fire waiting to happen. The Yoder looks like it will be interesting and a little different and I doubt it will ever have my heart the way my Texas smoker did. I posted some pics of the last brisket that smoker will do in a while. I also wanted you to see the brisket a Hutterite gave me. Biggest brisket I've ever cooked. Gave him most of it hoping he'll bring more along with pork ribs and butts. Just noticed the yoder pic is upside down. But you get the picture.
    Attached Files

  • #2
    Once you go Weber....you never call customer service....

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    • #3
      Heh... Nice intro Pete. Glad to have you! And that IS a rather large brisky...wow.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Becky
        *****

        https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

        Weber 22.5" One Touch Gold Kettle - Black
        Weber 22.5" One Touch Gold Kettle - Copper
        1993 Weber 22.5" Master Touch Kettle - Red
        Weber 18.5" One Touch Silver Kettle - Budweiser
        Weber Smokey Joe
        Multiple Dutch Ovens and other Cast Iron
        Pink Thermapen
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        • #5
          Is that a brisket or a car door Damn....

          great to have ya here.
          https://youtu.be/ZcqprrIlbcIli

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          • #6
            from Central PA
            Jerry
            YS640
            Weber Performer Platinum
            Master Forge Gasser
            MES 40 x 2
            AMNPS x 2
            AMNTS x 2
            Vortex
            Taylor 808N x 2
            ET-732
            White Thermapen (so fast color can't stick to it)
            Blue Thermapen (Backlit)
            Q Matz

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            • #7
              Nice to have you.
              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

              sigpic
              @SmokinJim52 on Twitter

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              • #8
                from Utah
                Masterbuilt Stainless Steel 40"
                Weber 22.5" WSM
                Weber Performer W/rotisserie X2
                Weber 22.5" Kettle Silver
                Weber 22.5" Kettle Gold
                Weber 1990 22.5" 3 Wheeler
                Weber 18.5" Kettle
                Weber 18.5" Bud Light Kettle
                Weber Smokey Joe
                GMG Daniel Boone
                Pit Barrel Cooker
                Maverick ET 73 and ET 732
                6X8 A Maze N Smoker and Tube Smoker
                Fastest Themapen on the market BLACK
                The Vortex

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                • #9
                  From the Az desert. Nice lookin brisket and I think you'll like the Yoder when you get used to it. I sure love mine.
                  Mike
                  Proud to be I.B.E.W.

                  PCa Sucks - But I WILL, No DID beat this!!

                  Yoder YS640
                  POS ChinaMasterbuilt XL (demoted to cold smoking duty)
                  Bull Big Bahanga gas grill


                  Of all the things I've ever lost, I miss my mind the most!

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                  • #10
                    from Washington
                    sigpic

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                    • #11
                      welcome aboard, glad you dropped in

                      what a proper intro... i am thinking we should post that as a new member proper intro tutorial with info like that i cant wait to see your food porn
                      Island of Misfit Smokers Member #92

                      How to heal the world. Love people and feed them tasty food.

                      sigpic

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                      • #12
                        from SW PA

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                        • #13
                          Montana, Well thats an upgrade from Texas.... I always wanted to live in Montana. Great fishing, hunting, and just scenery in general. The last few years I wanted to take a motorcycle ride across the top of the state to Glacier, down to Lolo Loop Pass, over to Bear tooth Path. Next year I am going. Wished some how I could pack my fly rod. Was in Montana once briefly. Loved every minute of it. Welcome aboard and I am jealous can you tell? LOL

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                          • #14
                            Originally posted by Pstores View Post
                            Montana, Well thats an upgrade from Texas....


                            Ouch!! That hurts...


                            Welcome Peter, glad to have you here...
                            Ken


                            I Should Have Been Rich Instead Of Being So Good Looking

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                            • #15
                              I love Texas born there and lived there for 53 years. Sonny Bryan's on inwood dr in Dallas was my intro to serious BBQ. Still my favorite BBQ joint. Closes up when the meat runs out so you needed to get there early. The crowd was a combination of rich, poor, blue collar, white collar and the chairs were old wooden school desks. All had one thing in common love of great BBQ. I don't miss that Texas heat though. Working outdoors for 35 years took its toll. You can always put on enough clothes to get warm but you can't take off enough clothes to get cool. My cookbook is The Legends Of Texas BBQ. Also took an all day course one time by Paul Kirk which was fun.

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