New to the forum from OHIO.

Discussion in 'Roll Call' started by givemaboot, Jun 28, 2011.

  1. givemaboot

    givemaboot Newbie

    Glad to have found this site!  I am an avid hunter.  We eat everything i "harvest" .  I recently bought a smoke hollow propane smoker, and I have attempted a few small batches of pork butt and some wild salmon.   I have smoked with charcoal for years, but it is laborious and hard to maintain proper temps.  I am getting ready to smoke wild turkey breast and ribs for the fourth of July weekend.  Any tips/ suggestions are greatly appreciated. 

  2. jak757

    jak757 Smoking Fanatic Group Lead

    Welcome to SMF Jeff!  Lots of good folks with a lot of knowledge to share.  I don't know much about propane smokers, but I'm sure someone will be along who can help.  If you have any specific questions, ask away.

    What part of Ohio are you from?
  3. ohm

    ohm StickBurners SMF Premier Member


    Sounds great I bet it will turn out great!

    You did find the right place. Everyone here is very friendly and helpful.
  4. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    Welcome givemaboot. Great bunch here. Just stick around and don't be afraid to ask questions. Like Jak757 asked, what part of Ohio ya from. I'm from east-central Ohio. 

  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  6. Welcome to SMF!!!!  What part of OH are you from, I am from central OH.[​IMG]
  7. venture

    venture Smoking Guru OTBS Member

    Welcome aboard.

    Good luck and good smoking.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

  9. givemaboot

    givemaboot Newbie

    Hartville, in good ol' Amish country!  (even though there are no Amish left)  Beautiful (and unfortunately DRY) Lake Township!
  10. jak757

    jak757 Smoking Fanatic Group Lead

    Hartville.....just down the road a bit from me.  I'm in the Akron area.  We get to Hartville a few time each summer.
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    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...
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Jeff, Just club it and bring it to the camp fire [​IMG]

    I love Qview [​IMG]

  13. smokinal

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

    [​IMG]    Glad to have you with us!
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  
  15. givemaboot

    givemaboot Newbie

    kill it and grill it.  we have done that. 
  16. sunman76

    sunman76 Master of the Pit

    Welcome Jeff good to have you here can't wait to see some Q..

    maybe some pics from the field to harvest, to the smoker, then to the
  17. Hi Jeff

      I used to live in Toledo then moved to Arizona. Glad to have you here. Maybe I'll catch you on the chat room.

  18. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG], Don't be shy,show off your toys.And send Q-view[​IMG]
  19. givemaboot

    givemaboot Newbie

    Here is my 2nd attempt using my Smoke hollow propane smoker.   The flavor was great, but the meat was AWFUL???  I used bone in pork butt shoulder roast.  The grain of the meat was twisted and hard to pull appart. I ended up with chopped pork instead of pulled pork.   The flavor was great, but the meat really took away from the whole experience.

  20. givemaboot

    givemaboot Newbie

    Hartville, just down the road from you.  LOve your avatar![​IMG].  Check out my pics on the last reply.

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