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New to smoking in Jefferson, GA

post #1 of 11
Thread Starter 



I'm Dave, hailing out of Jefferson, GA just north of Atlanta.  I worked in steakhouses as a kid and learned a lot about cooking steaks over gas and getting them to turn out well.  Over time, I've continuously worked to improve those skills to the point I've pretty well got grilling anything over a gas grill down pat.  I own a somewhat modified propane gas grill, with the original stainless burners replaced with cast iron burners.  I plan to make a few more mods this summer, when I repair/replace the gas feed between burners with new steel.  I'm pretty handy with tools.  I also season using various mixtures I've made up on my own, improving on store bought stuff as well as modifying recipes I've gotten from others to suit my own tastes.


I work in a hospital for long hours, so my time off is somewhat limited these days, but I have an attitude of continuous improvement in my hobbies, one of which is the grilling mentioned above.  I had purchased a book on grilling/bbq'ing and learned about indirect grilling and smoking.  I tried the indirect grilling with a small brisket I picked up at Sam's Club using a smoker packet (My grill doesn't have a smoker chip drawer.) 


The results were okay, but not all that I had hoped.  I wanted better tasting smoked beef, pork and chicken similar to what was sold through a local restaurant here, but better, tastier and less dry.  I knew this was going to take some sort of serious smoker.


I don't have the time or inclination to deal with charcoal or other bricket type cooking, so I looked at gas and electric smokers.  Some research on the net (google is your friend, brought me here) and I decided to get a Masterbuilt Electric Smoker.  Picked a 40" model at Sam's Club based on recommendations I read on this and other forums.  The model I picked up is the 20070211, with the black body, stainless front door w/window and the half size chip tray.  To date, since I've only had it a day or two and don't have much in house to smoke, I've not used it or seasoned it.  I did put it together and plan to season it this weekend.


I joined this forum because after reading some of the postings and having some knowledge of the personalities forums have, I felt this would be a good place to learn.


Best Regards,







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


 There is tons of info here.


The WIKIS and the search tool work nice!!


 Here's a bit of reading for ya!!





post #4 of 11

Welcome to SMF Dave 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




You made a good choice in smokers and you came to the right place for information.


Happy smoking


post #5 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 #6 of 11

welcome1.gif  Welcome Dave, glad to have you with us!

post #7 of 11


post #8 of 11

Welcome Dave in GA, I am also in GA. South of Atlanta for now, but lived on your side up in Blairsville for a good many years. You're gonna have some fun hanging out around here.


post #9 of 11

Welcome  to SMF Dave Good to have you here

You are in the right place the folks here are help full and knowledgeable

Ahron sausage.gif

post #10 of 11

WELCOME!!! Glad to have you here. There are a lot of great people on this site with great knowledge. Good choice on a smoker, I have heard a lot of great things about the MES from several people on this site.

post #11 of 11


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