Not so newbie

Discussion in 'Roll Call' started by eerfanwv, Dec 20, 2015.

  1. I'm new to the site so what better way to start with a failure story. First, I'm from West Virginia and have a job that, let's just say I work with the public, ALOT. The first smoked meat that I tried were some beef ribs and they were terrible. I use a masterbuilt electric smoker. My first mistake with the ribs was substituting kosher salt with table salt (lesson learned). My 2nd mistake was taking advice from someone who was using a wood smoker and used the time he recommended, which was 6 hours @ 225*. And lastly for my 3rd and final mistake was not having a digital meat thermometer. I cooked them for 6 hours and got them out and they were so tough/dry/salty that even the raccoons wouldn't eat them when I threw them out in the yard that night due to my frustration! I have since then bought the necessary ingredients for a rub, upgraded my technology and watch the thermometer like a hawk! Anyways, glad to be a part of the site and will take any help and or tips that I can obtain!!

  2. Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the site Jon,

    Sorry about your beef rib fail, but glad you've learned from your mistakes!  Usually even our mistakes are good, but beef ribs are a challenge.  Pork, poultry, beef roasts, are more forgiving when trying to get your smoker characteristics dialed in.  Glad you joined us and keep on smoking!

  4. [​IMG]   Good evening and welcome to the forum, from a nice cool day here in East Texas. Lots of great people with tons of information on just about  everything. 


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