AZ Barbeque.com
BBQ Related Topics => Welcome, Please Introduce Yourself => Topic started by: coyoterick on February 28, 2007, 08:49:15 am
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Just joined the forum yesterday and thought I'd introduce myself. I've been backyard smoking for 24 years now, mostly on propane-fired Coleman barrel-type smokers (I've been through a few of them, they burn/rust out eventually). I also have a small Luhr-Jensen cold smoker too. I'm going to retire in a couple years and am considering going on the comp circuit. If I do, I'll be purchasing a trailer mounted smoker. This year I plan on hitting all the comps I can in the Colorado/New Mexico/Arizona area just to get a feel for things, and also to look at all the various smokers that everyone is using before I decide on what I want to get. I've also signed up for a comp cooking class that the Texas Rib Rangers are holding in Denver in a few weeks.
Rick
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Rick,
Welcome to the site, great to have you, I think you will see we have a bunch of great members, topics and events here on the site. I do think you will really enjoy it.
We look forward to meeting you at an event this year, I know we have a few planned for later in the year.
That Comp cooking class will really be great, I know you will get a lot out of it. There are always tips & tricks to learn.
As for the Competition cooking, that is very addictive and once you get started, watch out... :D
Great to have you,
Mike
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WELCOME RICK!!
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Welcome Rick, I guess I'll be seein ya at Rio Rancho. Come by for a chat.
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Welcome Rick, I guess I'll be seein ya at Rio Rancho. Come by for a chat.
As a matter of fact I'll be at Rio Rancho Saturday morning. I'll be traveling to Mesa, AZ and was planning on stopping at Rio Rancho for a while. What's your team name so I can find ya?
Rick
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'Otis and the Bird' from Mesa, Az
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Isn't that Ironic... ;D
You're from Mesa, he's coming to Mesa and you are going to meet in Rio Rancho.... There's got to be some humor in that somewhere... ;D
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Rick The Rib Rangers do a great class
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Rick The Rib Rangers do a great class
The class _was_ great - Barb and Bill did a good job. I brought lots of BBQ home, as everyone was put into teams of 2 with each team cooking a whole brisket, pork butt, 4 chicken thighs, and a rack of ribs. Learned about both comps and vending since they do a lot of each.
The main cooker used was a 3-door trailer-mounted Texas Longhorn that the brisket was cooked in, a box trailer mounted Fast Eddy's for the butts and a couple drum smokers that Bill brought with him for some of the other things like pork chops, fish, and potatoes for lunch. One of the students who had done a few comps brought his Traeger that most of the chicken and ribs were put on. I couldn't stand the smell of the smoke coming out of the pellet-burning Traeger - it was acrid, foul-smelling, just plain nasty! Not sure what was going on there. It was definitely enough to turn me off to those - but I know many people use them successfully. It took quite a while for it to come up to temp so when it was time to go home we had to take the unfinished ribs and chicken home as-is and finish them up in the oven.
Great Class!
Rick
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sounds like something was wrong there
Maybe they used the same stuff Mike Waltrip did in Daytona to fire it up
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Thom, that is one of the reasons I don't like the poopers. Every contest I'm at I can smell that nasty smell. Kim Walton never noticed it until I pointed it out to her at Lake Pleasant. Now she knows. Not sure if it's the type of pellets being used or what but it is nasty.
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Well I am not sure what the smell your referring to is
I took a shower last weekend
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Welcome aboard Rick,glad to see you here ;D