Howdy from southern Vancouver Island

VI_Smoker · April 21, 2010, 09:54:11 AM

Hi all,
While new to the art and science of smoking I have been trolling the forum for months and feel like an armchair expert ;). I finally got my OBS last weekend after waiting impatiently for it to go on sale (and months of convincing the Mrs. it's a must have).
I'll be seasoning my toy in the next day or two and will be attempting a brisket over the weekend. Thanks for all the information I have already gleaned and the undoubted questions to follow.

KevinG · April 21, 2010, 09:58:26 AM

Welcome aboard VI, make sure to post some pics so we can oogle them.

FLBentRider · April 21, 2010, 09:59:59 AM

W E L C O M E to the Forum VI_Smoker!

Smoke some · April 21, 2010, 10:05:12 AM

Welcome VI_Smoker... You will find this forum has a great bunch of
Friendly and helpful people.

OU812 · April 21, 2010, 10:06:55 AM

Welcome to the fun VI_Smoker

Once your wife tries some of the smokey goodness comin outta your new tool she'll be glad she talked you into buyin one. :D

RossP · April 21, 2010, 10:56:24 AM

Welcome VI, always nice to see another Canadian and even better that you are from BC. There are a few of us on the board. Sit back and have some fun with your new toy. And remember do not tell anyone how easy it really is ;D

ArnieM · April 21, 2010, 11:09:18 AM

Hi VI and welcome to the forum. A lot of nice people and great info here. If you have a question, just ask.

classicrockgriller · April 21, 2010, 03:55:23 PM

Welcome to the mad house of smoking.

Congrats on your wife making you buy that Bradley.

smokin65 · April 21, 2010, 08:52:27 PM

Welcome Vancouver..........

If I get my head high enough I can practically see Canada. I live in Redmond, WA.....

You will have to become a salmon smoking expert.

Ketch22 · April 22, 2010, 03:29:11 AM

Welcome to the Forum there is a lot of good members on here

VI_Smoker · April 22, 2010, 09:42:50 AM

Thanks all for the warm welcome - the next challenge is finding a whole brisket, I was hoping on smoking one this weekend, the local stores only sell the point.
From what I have been reading on this forum it's the flat that has more of the fat that will help keep things moist, can I smoke just the point in the same manner I would the flat?

ArnieM · April 22, 2010, 09:50:50 AM

Actually, the point has more fat than the flat. The flat, for example in corned beef, costs more. You should be fine with the point.

VI_Smoker · April 22, 2010, 10:06:50 AM

Thanks for the info Arnie, I proceed as normal then.

garbadee · April 22, 2010, 10:31:52 AM

Your note reminded me of how I got my OBS. Was telling the wife for weeks I think I might buy one. She never said a word one way or the other. So finally I found one on sale and ordered it. The next day the wife said she didn't want to spend the money. OOPS, too late now.

That said, first pork butt out of the Bradley and the wife said it was a good idea.

ArnieM · April 22, 2010, 08:01:40 PM

Quote from: garbadee on April 22, 2010, 10:31:52 AM
Your note reminded me of how I got my OBS. Was telling the wife for weeks I think I might buy one. She never said a word one way or the other. So finally I found one on sale and ordered it. The next day the wife said she didn't want to spend the money. OOPS, too late now.

That said, first pork butt out of the Bradley and the wife said it was a good idea.

My wife keeps urging me to get a MAK - couple of grand. First, I don't have the funds. Second, I'd probably find a new Mercedes in the driveway in the morning - and it wouldn't be mine ;D