Greetings from Wisconsin

Discussion in 'Roll Call' started by markt, Jun 10, 2013.

  1. Hello all, I was just searching for some recipes and came across your forum which looks to have a great wealth of information.  While not new at all to grilling, I am brand new to smoking.  This past weekend I purchased a Green Mountain Grill which will be delivered on Friday of this week.  I am already planning what to grill/smoke for Friday, Saturday and then for the gaggle of kids coming over for Fathers Day on Sunday.  So many menu options and recipes that I have found it will be hard to select which one to do first.

    Just thought I would say hello and that I look forward to searching for answers to my future questions as I dive into the world of smoking.  Love photography and posting pictures so you won't have to beg me to post mine here, actually I post my grilling achievements on the other two forums that I belong to, a truck forum and a biking forum, now at least my pictures will be much more appropriate to the topic!

    I'm mainly going into smoking to get rid of my being known as the guy who burns everything on the grill.  Between doing too many things while grilling, having too many beers during grilling, or just talking to friends and family too much during grilling I would always tend to burn and overcook everything.  I'm paranoid about serving food under-cooked and making everyone sick, but then I overcook everything and no one enjoys the meal, I will not allow this to happen on my future cooks/smokes!

  2. Welcome to the forums [​IMG]

    I am still a novice smoker, but some advice I can give you based on my experience is to:
    1. Relax, don't worry about it, and make sure you be safe about smoking
    2. Don't try to time your first few smokes - let it take as long as it will take
    3. Have plenty of thermometers around - one or two for checking meat internal temp, and one or two for checking the grate temp in your smoking chamber
    4. Experiment!  I always experiment with designing my own rubs, mops, injections, and marinades.
    Looking forward to seeing pics of your stuff [​IMG]

  3. s2k9k

    s2k9k AMNPS Test Group

    Hi Mark! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Mark!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.

    If you need any help roaming around the forums....just holler!  Happy to help out!

  6. Thanks folks, I appreciate the warm welcomes!  Now onto looking for more ideas for this weekends "break-in" menu!
  7. Myself, I am going to do a smoking marathon of three briskets this weekend, starting one Friday night and cooking through to Saturday morning, and then 2 more Saturday night and cooking through to Sunday morning.

    Some other ideas for easy first smokes would be chicken, pork ribs, or a pork butt roast.  On my smoker my pork ribs always finish in three to four hours while chicken usually runs about 2-3 hours, sometimes 4 depending on if I spatch it or not.

    Whatever you decide to do, make sure to post some QView otherwise you will see one of these in your threads:

    [​IMG]   or


    Just a bit of advice from another SMF newbie :)
  8. Brisket sounds awesome, but for the first couple I'm going with boneless chicken breasts and pork tenderloin I believe.  I will do pics, that will be a given with me!
  9. Did my first "cook" after work this evening, turned out great.  Did a couple of NY Strips.  Next up is a pulled pork smoke tomorrow, three dozen brats on Sunday, then I took the day off on Monday to slow cook a rack of ribs 3-2-1.

    Here's a few pics of tonights!


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