Newbie to smoking

Discussion in 'Roll Call' started by brewmeister62, Jun 27, 2011.

  1. brewmeister62

    brewmeister62 Newbie

    I've always loved the taste of smoked meats and talked to several people who have smokers, and finally decided to take the plunge. I figured after all, I brew my own beer so this would be the perfect compliment. I received my smoker for Father's Day. It's a Master Forge vertical smoker from Lowes. After reading several reviews on it, and the price being in our budget, I told my wife and kids that this was the smoker I wanted. The first thing (and only thing so far) that I tried was some chicken. And I have to tell you, I never expected it to be so moist. Unfortunately I used a rub recipe that I found on the web that was overpowering. So tomorrow I'm going to tackle a rack of spare ribs. I'm thinking, put a bottle of my home brew beer in the water pan and use a little barbecue sauce near the end. I'm a little hesitant to try another rub recipe. Most of them call for alot of black pepper and cayenne pepper, and I'm afraid of repeating the same mistake I made last time. I would appreciate any tips or comments anyone may have,
    Last edited: Jun 27, 2011
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable  
  3. 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...
  4. smokinal

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

    [​IMG]    Glad to have you with us!
  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. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Welcome to SMF!  This is a great place to learn all about smoking meat. A great rub for chiken, ribs, pork butt, or nearly anything you can think of is Jeffs naked rib rub!  I use it all the time.Also, get his bar-b-que sauce receipe. It is Awesome! The purchase of Jeff's receipes goes to support this site and you will not be disappointed.  Be sure to sign up for the free 5 day e-course. Lot's of great info there!.

    Last edited: Jun 27, 2011
  7. venture

    venture Smoking Guru OTBS Member

    Welcome aboard.  Lots of people like a simple salt, black pepper and garlic powder application.  That is a good starting point from which to try adding additional flavors as you wish.  Part of the fun is experimenting with different things and ideas.

    Good luck and good smoking.
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    SPOG is where it's happening!!

    What's SPOG ya say??? 






    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!!!

  9. raptor700

    raptor700 Master of the Pit OTBS Member


    You can use the search tool, or check out Jeffs rub. I think you'll be pleased.

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