Hey guys. Been lurking around here for several days now and I am on day 4 of the e-course. Made a couple posts today and figured I would go ahead and introduce myself. I'm from southern Louisiana (as if my name didnt give that away) so naturally a majority of my life revolves around great food lol. I'm 25 and know my way around the kitchen pretty well but I have taken a recent interest in wanting to make my own andouille sausage and smoked boudin. Although I can see already that this may become a new addiction for me and I'll be smoking all kinds of meats because everything I see has me wanting to lick my screen! Also dying to try some of these fatties I keep seeing here and on other sites! I dont have a smoker yet, as I am currently working away from home (no boiled crawfish in arizona, sigh). Been doing lots of research and I think I am going to go for a propane smoker. As of right now the Master Forged 2-door smoker is in the lead as my choice, but I am still open to suggestions. I've learned alot here already and look forward to learning more.
New Guy Checkin In!
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- 4,766 Posts. Joined 5/2007
- Location: Glenburn, North Dakota
- Points: 635
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Glad you joined us, welcome to SMF!
Smokers are like grills, or cars for that matter. Everyone has there own personal choice. If you get addicted to this hobby like most of us, after awhile you will own a few so you can have choices!
- 10,102 Posts. Joined 5/2007
- Location: Kansas City, KS
- Points: 36
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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.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Sign up for Jeff's 5-Day eCourse. Click Here
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...