Central Floridian seeking BBQ Knowledge

Discussion in 'Roll Call' started by williasa, Jun 7, 2011.

  1. williasa

    williasa Newbie

    Hey All! Was pointed in this forums direction after browsing online.

    I have dabbled in smoking different meats on a smoker that I threw together on the fly. It was a Webber charcoal grill, except I put a electric hot plate in the bottom and a chip box on top and smoked! Smoked many a rack of ribs, two whole turkeys, chicken, boston butts, and what I thought would be a delicious Brisket (Which ended up being Corned Beef Brisket which made Pastrami [​IMG]).

    I recently purchased a Great Outdoors Smoky Mountain 16" x 34" Gas Smoker to kind of upgrade my gear a little. It isn't the most high end equipment but I am excited to get in and start playing around with something that I can actually regulate the temperature on. I am here to learn and soak up as much knowledge as I can! So thanks in advance!

    Pic of my old setup and the failed Brisket

    [​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, lots to learn and share here.
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad you joined us,

    I love the set up on the Weber™

    There are several members here that have GOSM's and they put out some great Q.

    I'm sure you'll be pleased.

    Happy smokin' my friend[​IMG]
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview          
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Getting good BBQ in Floriday is easy!

    Step one: Find SmokinAl's place.

    Step two: Wait till you smell something good.

    Step three: Have and accomplice ding-dong-ditch his doorbell.

    Step four: Run around back and grab your BBQ - then run like hell!! [​IMG]

    [​IMG]

    .... or  just keep reading the forums and we will fix you up right! [​IMG]
     
  10. When I saw the title I thought it was Al. [​IMG] Just kidding Al.

     Welcome to the SMF Williasa. You will learn all you need to know here. Great folks the love sharing their knowledge.
     

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