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Greetings SMF from a Long Island noob!

post #1 of 9
Thread Starter 

Great site.   Greetings from a backyard junkie who found this site after mining every page on weber who needed to know more after an impulse buy of a Brinkman Vertical Charcoal smoker from Home Depot late last summer  -   great tips by the way on the mods to control temperature in the charcoal smoker forum.


It didn't take me long to tackle an all day adventure resulting in my first pulled pork, and been cranking out racks of ribs for friends since.


Entertaining friends with smoke and fire is my passion, going back to pulling off a challenge one night to cook chocolate chip cookies on a cheap char broil, after I shot my mouth off about being able to cook anything in a grill that could be cooked in an oven.   


I have two boys,  one of which is learning to cook with a Dutch Oven as he earns his cooking merit badge,  and a great wife who understands how to set a great mood to compliment the eats when we host friends (which is often). 



Thanks for hosting the site as I look forward to finding more great tips, and to sharing my adventures  (I see a UDS project someday).



And if you are in the Huntington area,  drop me a note as our backyard is always open to new guests.








post #2 of 9
Welcome to SMF, you will enjoy it here
post #3 of 9



post #4 of 9

Welcome to smf glad to have ya!!! Tons of info here and great members too!!!

post #5 of 9

Welcome to SMF. Glad to have you with us.

post #6 of 9


Lots of scouting dads here!



post #7 of 9




Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.

A good choice for a remote dual probe thermometer is the Maverick ET-732

post #8 of 9
Thread Starter 

thanks for the welcome.


I have salmon in a brine right now, gettting ready to smoke tomorrow to serve Sunday brunch, following the SMF method,  although I still need to order Jeff's rub recipe.




post #9 of 9

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

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