Greetings from Arizona

[ecompeau]

Hello all, I joined the forum yesterday after using it months ago to decide on a new smoker. My name is Eric and I live in Southern Arizona with my wife and daughters after growing up in the mountains of Northern Arizona. I purchased a Master Forge upright propane smoker several months ago and am still adjusting to it, (and getting ready to make some mods to the water pan, gaskets, etc. after learning about them on this forum). I also have a Char-Broil electric smoker that I just replaced the element on and refurbished somewhat.

Although I have had some challenges with the new smoker, I have am fairly proficient with ribs, shoulders, and other types of pork. I would like to learn to make a perfect Texas-style brisket. I'm also interested in smoking my own ham and a pork belly in the future, (which I have never done), as we occasionally raise and butcher hogs with friends. I also make quite a bit of jerky and some sausages and hot sticks, usually from elk or venison. Of course, we also smoke fish and chicken in our smoker....actually, is there anything that doesn't taste great smoked?

Thanks for all the tips I've received already,

Eric

 

[beer-b-q]

 

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
 

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. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[meateater]

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

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

The free E-Course is great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[venture]

Welcome Eric.  Don't worry, it always takes time to get used to a new rig.  Actually, it sounds like you might be giving us all some tips?

Good luck and good smoking.

 

[chefrob]

welcome........i'm still scratching my head on why you would come down from paradise into hells' kitchen?

 

[scarbelly]

Welcome to SMF - you will find lots of great suggestions and help here

 

[dtcunni]

Welcome to the party! I'm just a hop, skip, and a jump away down in Tucson! You're at the right place to get EXCELLENT advice and meet some good folks! :welcome1:

 

[raptor700]

Welcome to SMF Eric,

Sounds like you will fit in just fine here

Just remember the Qview

 

[africanmeat]

Welcome to SMF Eric 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  

 

[SmokinAl]

  Glad to have you with us!