or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Another From Kentucky
New Posts  All Forums:Forum Nav:

Another From Kentucky

post #1 of 12
Thread Starter 

Just thought it was about time for me to step out of the shadows and join, been viewing this site for a few months now.  I found this site while researching my next smoker build and boy am I glad I found you guys.  There is more good information on here than I ever imagined.  I have been into smoking and grilling for a few years now and built my first smoker about four years ago.  I use it mainly for cooking hogs a few times a year but have moved into ribs, lions etc. the past few years.  A smoker with a different design is what I am after and the info here has helped me get started in the right direction. 


I have started gathering materials back in the fall for my new build, and got started about a month ago.  I am going to post in the reverse flow forum soon.  I am making slow progress and taking pics as I go because I know everybody likes pics.  I am using a 500 gallon propane tank and doing something I haven't seen anyone do before, it will have a smoke chamber in half and a propane grill in the other. 


Once again thanks to everyone for all the info posted on here and if I can ever become experienced as some of "yall" I hope I can pass on the knowledge.


post #2 of 12

Welcome to SMF. Glad to have you with us!

post #3 of 12


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 #4 of 12




post #5 of 12


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 


post #6 of 12

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

post #7 of 12


post #8 of 12

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

post #9 of 12

Welcome to SMF - glad to have you here

post #10 of 12


Welcome to SMF and were glad to have you aboard. Join in and share your experiences, have some fun and don’t forget to post our favorite.


The Qveiw




Dont forget to fill out your profile



post #11 of 12

Welcome Bushwacker, lookin forward to the build pics.

post #12 of 12

Welcome Buschwacker!




New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Another From Kentucky