This is where ALL new members should start.. please post your name, tell us a little about yourself, what type of equipment you use, your status in the art of smoking such as "just learning" or "professional Pitmaster", where you are from, and anything else you feel like sharing. Gives us a chance to say howdy and get to know you just a little.. thanks!!!

Ongoing discussion about the Free 5 Day eCourse. This course covers all of the basics that you will need to know to get started smoking including meat selection, fire starting, smokers and equipment, flavor enhancements with rubs, sauces and marinades and a lot more. To sign up click on the "5 Day" link in the Quick Links menu above.

Upcoming events at smoking meat forums

Know of an upcoming competition? Post all of the details here including city, state, contact info, website, etc.

Messages that pertain to new members only

Messages for everyone including guests as well as members.

Got something to sell? This is where you do it. Note: This is NOT for commercial use. If you have a personal item such as a car, guitar, smoker, house, etc. then feel free to list it but no commercial use whatsoever or Earl will do some magic and make it disappear.

It's pretty simple.. I get hundreds of smoking meat questions each week and the blog is a way to answer these and allow everyone the benefit of learning from it. You should bookmark this link in your browser and make it a part of your daily routine.. it really is that good! It also allows comments at the bottom of each post for anyone who wishes to add their $0.02 worth.

Do all your shopping for smoking supplies and other goodies here.

This is the mother of our forum.. where it all started. 160 pages and growing daily! Be sure and check out the Smoking Meat FAQ under the "Information" category.

Indepth tutorials on smoking meat, articles, tips, competition schedules, jokes, and more. This comes to your inbox once a month and is happily read by thousands of subscribers each month.

The site designed to cover nearly everything including smoking meat, gardening, pest control, song lyrics, and so much more to come!

Ribs, brisket, tri-tip, etc.

Spare ribs, baby backs, shoulder, tenderloins, sausage, etc.

You guys asked for it and here it is.. everything having to do with sausage smoking.

A 1 pound chub of breakfast sausage turned into a smoked delicasy.. discuss it here.

Making jerky out of beef, buffalo, turkey, fish, etc.

This forum is for all of you who are interested in smoking your own bacon or hams for personal use or even as a business venture.

Lamb is apparently a big bbq item in some places... Let's discuss it here.

Smoking turkey, chicken, quail, cornish hens, etc.

Salmon, trout, etc.

Crustaceans, Shellfish, etc. - Not a normal smoking practice but if you have been successful at smoking lobster or some other sea creature then by all means share it with us here.

The smoking of mushrooms, potatoes, peppers, almonds, etc. is a fairly common practice in many parts of the world. It is discussed in detail here.

Atomic Buffalo Turds is the name given to these jalapeno peppers stuffed with cream cheese and just about anything else you can dream up.

Smoked cheese is such a delicacy and requres cold smoking methods so as to not melt the cheese while it is being flavored..

Yes! There is such a thing as smoked beer and apparently it has an appealing flavor all of its own.

Bear, Wild Boar, Venison, Rabbit, Elk, Moose, Orangutan(not really;-)

By popular request.. this is where we discuss proper methods for cooking in a catering or large crowd situation.

For anything that does NOT have a special place yet. If you smoke worms then post it here and if there is enough interest it will get its' own forum soon;-)

Rolls, sour dough, biscuits, etc

Baked Beans, corn on the cob, potatoe salad, slaw, etc.

Cake, pie, fudge, cobbler, pudding, cookies, etc.

Barbecue Sauce, Dry Rubs and Marinades go here

Know of a great free recipe site? Post them here

This is where we talk specifically about charcoal smokers.. especially the bullet type but also some of the smaller offset charcoal burning smokers as well.

Gas or propane smokers may be your thing and if so this is the place to talk about it.

The electric smoker, believe it or not, is quite popular and has been known to produce some tasty grub from time to time.

Wood smokers are usually the larger rigs and are in a class all of their own when it comes to smoking.. let's talk about them here.

Digital thermometers, dial thermometers, fork prong thermometers, etc. for those who desire accuracy in smoking meat.

Discussion on the various woods used for smoking.. a good place to also discuss what works best for different cuts of meat.

Read a good barbecue or smoking book lately? Share your favorite publications here including books, dvd's, videos, magazines and newsletters.

Know a good resource for smoking supplies, accessories, etc.? List them here.

Steaks and other beef on the grill

Chicken on the grill

Ribs, tenderloins, and other pork on the grill

Grilling Trout, Salmon, etc.

Vegetables on the grill

Tips and Advice on Grilling

This is for posting about flower gardening.. pictures are really nice as well!

Potatoes, Turnips, Beets, Onions, Radishes, etc.

Broccoli, Salad items, Corn, Peas, Beans, Squash, Okra, Cabbage, etc.

Let me know what different subject areas we need for the gardening category.

Methods, processes, recipes, etc. for drying meat, vegetables and fruits. Topics on equipment can also be discussed here.

All topics on canning meat, vegetables, fruit, jams, etc.. Should also include equipment used in this process.

Order of the Thin Blue Smoke

How to use the forum, reporting bugs, bad links, etc.

This is where you can test things like attaching images, changing the color of fonts, including links, etc. Test to your hearts content!

These jokes do not have to about barbecue or smoking meat. I would like for them to be fairly clean jokes.. if the joke would be offensive or anything other than G Rated then please rate the joke in the topic title (PG, PG13, etc.) so those of us who prefer to keep it G rated can be fairly warned.