New here

[custom99]

Hi all. My name is Kevin and I am from Pittsburgh. I have been wanting to get into smoking for quite a long time. My wife and kids got me one for fathers day. I got a Smoke Hollow electric smoker. I had to play around with it so I put it started marinating some london broil to make some jerky, put the smoker together, cured it, and made a test batch. It came out fantastic. I have been making jerky in the oven that was always good but the hickory smoke flavor really works nice. I have been looking around the site and found so much I want to try. I think the bacon is next. 

 

[fpnmf]

Hi Kevin!!!!!

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!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[venture]

Welcome aboard.  Lots of great people here who are always willing to smoke.

If you haven't cured meat before, be sure to do your research before attempting that bacon.  Lots of posts here to guide you.

Good luck and good smoking.

 

[cowgirl]

Welcome Kevin!

 

[Bearcarver]

Welcome Neighbor!!!

Lots of Pennsy guys here, from all over the state!!

We're all here learning from the guys who come from "smoke country".

You'll love it here!

Bear

 

[dv8uagain]

Welcome Kevin, from another Kevin on the other side... In Philly but out in Indiana PA all the time as well as Greensburg and Pitt. Look around tons of knowledge here!

 

[meateater]

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

 

[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
 

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...

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]

Welcome to SMF I am glad you joint us

Don’t forget the Qview  

 

[sunman76]

welcome Kevin make sure and post some pics we love to see how things turn out

 

[raptor700]

Hi Kevin, glad you joined us

  

 

[custom99]

Thanks for the warm welcome. I have been playing around with the smoker. Made some fantastic ribs today with help that I found throughout the forums here. I will get some pics up tomorrow.