Finally introducing myself

Discussion in 'Roll Call' started by resnak, Jun 26, 2011.

  1. resnak

    resnak Newbie

    Greetings to all of you seriously helpful folks!!

    So, I'm a pretty quiet person IRL and apparently that carries over to cyberspace. I got my first ever smoker back in February and I've been using SMF for my "Smoking Bible" since a little before then.

    I'd like to throw a great big THANKS!! to all those out there that contribute to this site. You have been a great inspiration and source of information to someone that has never tried or even seen someone try smoking before. Who knew there was so much food out there to be smoked?!?! And now I'm hooked!!

    Anyway, my name is Justin and I'm in upstate New York (for those not familiar with New York, read this as nowhere near NYC and pretty much like all of the rest of you [​IMG] ) I've built up a little experience and some confidence over the last few months and I'm proud to say that, although I keep expecting to really screw something up, so far (knock on wood!), everything that has come out of my smoker has been absolutely wonderful!.

    Although I don't have q-view, here is a brief rundown of what I've done so far:

    Turkey breast (first try and, although I loved it at the time, I've found I love the dark meat best)

    Turkey drumsticks and thighs (this is where I learned that dark meat is my favorite)

    Pork Loin (this was the first I did for friends and it totally convinced them that homemade + smoke + meat = GREAT!)

    Pork Ribs (I'm actually not a big ribs fan but I followed Jeff's rib rub recipe and the 3-2-1 method and even I loved them!)

    Pulled Pork Butt (this has always been my favorite when going to the restaurant but the 10 hour prep had me putting it off. I'm SOOO glad I did it myself because it was AWESOME! and SoFlaQuer's Finishing Sauce was a great addition!)

    So, as you might have seen, I started off slow but I'm picking up steam and loving every minute of it! I think my next endeavor will be bacon and I think I'll start with the Buckboard Bacon just because it is so close to the pork loin I've already done which has become a "short" smoke favorite. Oh, and I love Canadian Bacon!

    Further down the road I'd like to get into some homemade sausage since that was my original inspiration for the smoker. So far it has seemed like the most intimidating but I'm working my way up to it. It also helps to see all of the possibilities out there such as the things that Bearcarver has posted. I never considered sausage made into a loaf but I'm seriously considering it for my first foray into the sausage world now! That way I can try the meat grinding and all it entails but not have to deal with stuffing yet.

    So, thanks again to all of you out there offering advice and showing what's possible (and, sometimes more importantly, those of you that share where things went wrong!!! I prefer to learn from other people's mistakes wherever possible [​IMG] ). I'll try to participate more in the future but I certainly want you to know that there are those of us out there that don't put in their two cents very often but greatly appreciate yours!!

  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Justin! Nice to meet you! :)
  3. 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...
  4. 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.
  5. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]So glad to have you aboad Justin.  What a wonderful introduction and such touching words for all those whom have helped you (and me).  Its a blessing how many wonderful folks there are here and how much they care to share their knowledge with all of us.  Hope to see more postings from you and maybe some of the Q-view once you get going with the smoking..

  6. venture

    venture Smoking Guru OTBS Member

    Welcome aboard.  Lots of friendly and helpful folks here.

    Good luck and good smoking.
  7. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Welcome to the forum!  Glad you have taken a step and started to smoke some things up. We also like to hear about your success and failures. To help out post pictures so it can encourage keeping keyboards clean.....I mean gives us a visual in truly appreciating your work....

    Glad your part of the family...even if you are the quiet one in the corner.
    Last edited: Jun 27, 2011
  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  
  9. smokinal

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

    [​IMG]    Glad to have you with us!
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Welcome Justin
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Justin, Sounds like you have a few smokes under your belt.

    It's time to kick it up a notch [​IMG]

          [​IMG]  to SMF
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

  13. bakerboy7

    bakerboy7 Smoke Blower

    Welcome to the family!

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