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New guy from Indiana

post #1 of 11
Thread Starter 

Hello everyone. New member here from Indiana. I've been smoking, grilling and cooking for over 20+ years now so I know my way around a kitchen and a grill. Not to say I would consider myself anywhere close to being a pro, but I am very comfortable when it comes to cooking. 

I currently cook on the large Char-Griller with offset smoker(when I cook lots of ribs), and a 22.5 kettle Char-Grill(for dinner with the family). Don't get me wrong, I'm not a spokesman for Char-Grill, they just fit my budget at the time.


I also love to grow vegetables in my garden. I've been gardening the past 3 years and I really love to grow tomatoes and hot peppers among other things. Last year with the weather here being so hot and dry my peppers didn't do very well. I was able to get a good amount of tomatoes from my 13 tomato plants and I did manage to grill some fresh tomatoes with Olive oil and Parm cheese, hmmm good. 


When grilling, of course I love to smoke my ribs, chicken, hot wings(with a killer hot sauce), burgers, pork loin(another favorite), chops and of course, steak.


This forum has been helpful to me in the past with how to control smoking temps and different techniques. Thanks for having me here and I WILL be posting pics and passing on some of my grilling tips and tricks. 

post #2 of 11


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 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...

post #3 of 11



post #4 of 11

Welcome to SMF - glad to have you here and looking forward to seeing some of those pics of you food. We call that qview here

post #5 of 11

welcome1.gif Glad to have you with us,

Bring on the th_INGardenbbq7.gif

post #6 of 11



post #7 of 11

Welcome my friend!



post #8 of 11

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

post #9 of 11

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

post #10 of 11

Welcome to SMF!

post #11 of 11


First off welcome to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:


then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.


Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction 


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