hello all

Discussion in 'Roll Call' started by suhidevilsmoker, Jan 4, 2012.

  1. I want to say hey to one and all and my husband and I are bribes at smoking just six months at it lol we are enjoying it my name is Tammy his is Russell I have allergies to hickory so we are kinda pushed to do it cause in Georgia we have lots of BBQ places that use hickory and oak the two big ones I'm allergic to:yahoo::biggrin::drool
     
  2. sprky

    sprky Master of the Pit OTBS Member

    Cool ya made it here now you can get a proper SMF welcome. 

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I bet you enjoy the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse
     
  3. thank you and I believe we subscribed to it before it was what made us so curious and buy that smoker that and my allergies lol I swelled up like daffy duck from pecan wood lol our temps get low so I wonder if it was the type of meat we smoked a baking hen or the temp we smoked the hen like ten hrs I think may have been less our turkey was awesome people were picking the bones clean lol
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. You'll find lots of good info and some great recipes here. I would suggest a good meat thermometer so you know when stuff is done and what temp your smoker is actually running. The ones mounted on the door are usually wrong.
     
  5. we got a regular meat thermometer to use that's good should I get one for inside the smoker there's no gauge months outside :grilling_simile:
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yes you want to know what temp the smoker is running at as well for most things we smoke at around 225 degrees
     
  7. thankful so much I appreciates knowledge
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF
     
  9. smokinal

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

    [​IMG]  To SMF!

    Glad to have you aboard!
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

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

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Tammy

    Glad to have you and Russel with us.

                       [​IMG]
     
  12. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     

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