newbie

Discussion in 'Roll Call' started by cube150, May 11, 2011.

  1. Hi all, just got started with a Brinkmann Smoke 'N Grill.  Had great success with a slab of pork spare ribs that I trimmed down St. Louis Style (with instructions from this site).  Hope for  plenty of future projects.  I got plenty of compliments from the neighbors here in Joliet, IL regarding the hickory smoke.
     
  2. smokinal

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

    Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  

     
     
  3. Unfortunately, by the time I even thought about photos, all that was left was a pile of bones. 
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you found us!
     
  5. roller

    roller Smoking Guru SMF Premier Member

    Welcome !!!!!! We like alot of Q here you will get the hang of it...
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Cube!

    There's always next time for the Qview we love.

    We also like to see where people are from. If you put it in your Bio, it will come up on your posts.

    Just your state or what part of your state is fine, if you don't want to tell what town or city.

    It often makes it easier to help people with their smoking questions.

    Bear
     
  7. big twig

    big twig Smoking Fanatic

    WELCOME!! Glad to have you here. Lots of great people with tons of knowledge.
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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!!

    Have a great day!!!

    Craig
     
  9. 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
     


    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. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  10. 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.
     
  11. tyotrain

    tyotrain Master of the Pit

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  12. fife

    fife Master of the Pit

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  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - glad to have you here with us
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF I am glad  you joint us

    Don’t forget the Qview  

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