Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: AF5W on December 12, 2016, 02:20:42 PM
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Howdy and Seasoning's Greetings From La Vernia TX!
Found the site while looking for information on a CharBroil The Big Easy, and I think the boss-man is going to dock my pay for all the reading I been doing this morning! :) Thanks for all the great information and pearls of wisdom on the art and science of the SRG!
I've been an avid outdoor cook since I was a young'n growing up camping with family and scouting. When my USAF unit found out I could roast a hog - my ticket was punched for the whole assignment at Nellis AFB Las Vegas... hams and turkey for Thanksgiving - Christmas holiday party and Whole Hog, Chicken etc for the summer get together.
We spent 9 years in Alaska, smoking and grilling salmon, moose jerky, you name it. In Hawaii I was intrigued by the in-ground luau hog roast but never made the right contacts to learn the process.
For the past 3 years we were stationed in Wiesbaden Germany and lived in a Forsthaus in the middle of the Tannus near Daubon-Hunsfelden. Now assigned back to TEXAS and ready to get some smoke a rolling!
Appreciate all your wisdom and humor... hope that I will be able to participate.
Happy Trails!
Dan Spears
La Vernia TX
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Welcome Dan from SE Georgia and thank you for your service!
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Welcome from N. Ontario Canada.
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Thank you for your Service! Welcome from Wisconsin :)
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Here's a North Carolina welcome for you ;D
Hub
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Welcome from Illinois Dan!
And yes thank you for your service! :thumbup:
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Hi Dan and welcome to the forum. Best Big Easy forum there is ;)
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Thanks for your support! I retired in 2006 after 24 years. Missed it so much went back as a Civil Service! What an adventure!
I've seen some of the mods, after work going to store for a spring mold and 4 brass elbows! Get some Smoke on! Mrs is from Thailand and classically trained in Thai Cuisine, so the WOK sounds like fun!
Thanks!
Dan
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Welcome to the forum.
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Greetings from North Texas.
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Welcome from Lower Alabama
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Thanks for your support! I retired in 2006 after 24 years. Missed it so much went back as a Civil Service! What an adventure!
I've seen some of the mods, after work going to store for a spring mold and 4 brass elbows! Get some Smoke on! Mrs is from Thailand and classically trained in Thai Cuisine, so the WOK sounds like fun!
Thanks!
Dan
Woks work well with the SRG, just make sure you get one that fits the opening well. Also make sure you do not block the vent holes on the top of the chamber.
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Thanks for your service!!!!! Welcome from Washington State.
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Welcome from Southern California.............and if you haven't found out already......TMB (Tommy) is the king of infrared and anything SRB or Big Easy related :thumbup:
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Welcome from Minnesota. Thank you for your service
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Hello and welcome from NW Ohio..I use a cast iron wok on my SRG..love it. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Welcome from Southern California.............and if you haven't found out already......TMB (Tommy) is the king of infrared and anything SRB or Big Easy related :thumbup:
I've noticed TMB has a lot of great posts on the Big Easy... cant wait to get it fired up and make some smoke!
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Hello and welcome from NW Ohio..I use a cast iron wok on my SRG..love it. Pam .☆´¯`•.¸¸. ི♥ྀ.
Awesome Pam! Jinda and I will have to post some of her Thai recipes...
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Thanks for your support! I retired in 2006 after 24 years. Missed it so much went back as a Civil Service! What an adventure!
I've seen some of the mods, after work going to store for a spring mold and 4 brass elbows! Get some Smoke on! Mrs is from Thailand and classically trained in Thai Cuisine, so the WOK sounds like fun!
Thanks!
Dan
Woks work well with the SRG, just make sure you get one that fits the opening well. Also make sure you do not block the vent holes on the top of the chamber.
Thanks for you sage wisdom Tom! You Sir are an inspiration!
Sent from my SM-N920P using Tapatalk
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Thanks for your service!!!!! Welcome from Washington State.
Thank you for your support!
Sent from my SM-N920P using Tapatalk
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Welcome from Minnesota. Thank you for your service
Thank you for your support!
Welcome from Southern California.............and if you haven't found out already......TMB (Tommy) is the king of infrared and anything SRB or Big Easy related :thumbup:
Sent from my SM-N920P using Tapatalk
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Welcome from Lower Alabama
Thank you, glad to make ur acquaintance!
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Welcome Dan from SE Georgia and thank you for your service!
Thank you!
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Welcome from northern Cali.
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Welcome from Savannah, GA.
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Here's another NC welcome.
Art
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Welcome from Savannah, GA.
Thanks Smoker! I have a cousin in Savanna. He runs a computer repair service. Brady Hacker is his name. Look forward to seeing your cooks. Dan.
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Here's another NC welcome.
Art
Thanks Art! Nice to meet you.
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Welcome from northern Cali.
Hey Sparky! Thanks for the welcome!
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Welcome from Minnesota. Thank you for your service
Thanks for your suoport Pappy!
Welcome from Southern California.............and if you haven't found out already......TMB (Tommy) is the king of infrared and anything SRB or Big Easy related :thumbup:
I've noticed TMB has a lot of great posts on the Big Easy... cant wait to get it fired up and make some smoke!
Sent from my SM-N920P using Tapatalk
Sent from my SM-N920P using Tapatalk
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Thanks for your service!!!!! Welcome from Washington State.
Thank you Junky!
Sent from my SM-N920P using Tapatalk
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Thanks for your support! I retired in 2006 after 24 years. Missed it so much went back as a Civil Service! What an adventure!
I've seen some of the mods, after work going to store for a spring mold and 4 brass elbows! Get some Smoke on! Mrs is from Thailand and classically trained in Thai Cuisine, so the WOK sounds like fun!
Thanks!
Dan
Woks work well with the SRG, just make sure you get one that fits the opening well. Also make sure you do not block the vent holes on the top of the chamber.
Thanks Tom, we have several cast iron woks, so i am sure we will find one with the proper pitch and diameter. Appreciate the info!
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Welcome from Southern California
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Welcome aboard, from NE Ohio!
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8Thanks everyone for the hardy welcome. My g-babies came to visit so it was a great opportunity to fire up the SRG for some chuck roast on my maiden voyage. Here's a pic at 160° just before I close the foil.
(http://uploads.tapatalk-cdn.com/20161221/b901439249c97425d6e3c5ed172e4bfc.jpg)
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Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working. Used a 4" C clamp to keep the lid open.
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Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working. Used a 4" C clamp to keep the lid open.
Sent from my SM-N920P using Tapatalk
looking forward to seeing the finish of this one
Hope all goes well with the mods
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Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working. Used a 4" C clamp to keep the lid open.
Sent from my SM-N920P using Tapatalk
looking forward to seeing the finish of this one
Hope all goes well with the mods
Tom, I let it set at 190° for 45 minutes pulled it wrapped in towel and put in chest, then went to Dr appointment (meniscus tear) for final consult. The visiting kids from AK had it sliced and on plates before I got home. It had a medium to light bark, faint smoke ring and a little too dry for my liking. I used a fajita rub from our local HEB, called Fiesta that I like and put garlic in 3 or 4 slits in meat during marination period. I like a subdued taste of hickory smoke vice over powering that some local restaurants serve - got that checked off perfect.
The SRG int temp was abt 230ish, took from 0900 to 1330 to reach 190° Ooops that 1 p.m. for first termers and Civilians. Next time it hits 190° and Im pulling it out of SRG. I did notice there was none in garbage, the dogs were still hungry and no left overs, so the tribe of 7 was satisfied with the maiden run.
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Obtw- the smoke ring did not fire up too much till meat temp was about 160 ° at around 1230 or so. Worked well from that point and burnt completely abt 1/2 cup chip at 5 and 11 oclock positions.
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Obtw- the smoke ring did not fire up too much till meat temp was about 160 ° at around 1230 or so. Worked well from that point and burnt completely abt 1/2 cup chip at 5 and 11 oclock positions.
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Did you pre heat the SRG on HIGH? Best way to get the wood going, also if your using a Tommy Ring you need to start the run of chips at 5 o'clock that's the hottest spot in the chamber
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Yes, but probably not long enuff
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Welcome! Everyone is qualified here, but you are more than suited for the forum it appears. Looking forward to your participation. I've got some cooking experience from my time in the Corps and appreciate your service too! Merry Christmas!