Hello from North Texas

[tx86]

I want to say hello, just joined up here. I have been reading on the forums for the past week, and have gotten some awesome information. I finally figured I better join. To tell a little about myself, I live just north of the DFW metroplex in Texas. I am new to smoking myself. I have some family that does competition cooking, and I've gotten a few pointers, but I am as green as they come. I bought a Cajun Injector smoker, got it home and opened it up, and instantly boxed it up to take it back. Just didn't look like it was too well built. So I then bought a Masterbuilt 30 smoker (black with no window). I will have my first go at it this Wednesday, gonna try ribs and a pork butt. I will be ordering a Maverick ET-732 in the near future. Any tips or advice for my first smoke would be greatly appreciated!

Thanks!

Dave

 

[adiochiro3]

  Looking forward to your participation!

 

[hamboner78]

WELCOME!!!

My first was a chicken...lol cheap and not harm to toss out if it wasnt good.  It was great from the tips I have gathered from people here!

 

[scarbelly]

Welcome to SMF - glad to have you join us

 

[big andy a]

First, welcome.  You've come to the right place to learn all about smoking.

You should sign up for the 5 Day eCourse offered on this forum, it's a good foundation as you get started.

For the first time smoker, there are lots of tips on the forum.  

Depending on the ribs, I would do the 3-2-1 for spares (3 hours uncovered, 2 hours in foil then finish with 1 hour uncovered) or 2-2-1 for baby backs.  These times are a general guideline to work with.

For the butt, take it to 165F in the smoker, wrap in foil until you see 205F then wrap in towels for an hour or so in a cooler.  This is assuming you're looking for PP.  http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

Good luck,

Curt.

 

[SmokinAl]

Welcome aboard!

 

[ecto1]

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.

When you get a chance come join the Texas Smokers Group we just stated it.

 

[sunman76]

hello and welcome to SMF hope you have a great smoke!

 

[texas bbq]

here. 10 month ago i be there in Gainsville/TX for a short Vacation.

 

[mballi3011]

First off welcome to SMF there Dave. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

Welcome To Your New Addiction

 

[jrod62]

:welcome1: to SMF.

 

[fpnmf]

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

 

[venture]

Welcome aboard, Dave!

Good luck and good smoking.

 

[sprky]

 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 suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

 

[tx86]

Thank yall for the welcome! I took the e course and got lots of tips from reading on this site. My first smoke went great! Ribs and the pork butt had great flavor and were oh so tender.