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New kid on the block!

post #1 of 16
Thread Starter 

I'm Judy, and I've been wanting to say "hi" since I signed up a couple of weeks ago, but some family issues are making it hard to get time to post. Let alone smoke anything. I've had a  big  Char-Griller (souped up a bit with modifications) for about 6 years and before that  a little water smoker. I think the Char-Griller is on it's last legs, since here, right outside of Philadelphia, PA we've had some rough winters lately, and I'm seeing rust in places it's never been before. At least this year the wind didn't rip off the cover. I'm Cinderella, as I'd rather cook with wood than either charcoal or gas. Have a lot of cinders....



I usually only smoke a couple of times a month, and my favorite is ribs, and I can do a mean brisket. Been messing with bacon a lot, and would like to find a new smoker that will allow me to get the temperature down lower more consistently than the Char-Griller.  Cook-a- holic should be my name because I do all sorts of weird stuff at home like make cheese, kraut and hard cider. Am going to smoke some duck confit I made in April next weekend if I can.



We have a family member in Hospice who is going to leave behind 2 pre-schoolers pretty soon, and I spend a fair amount of time with the kids. He's been my cooking buddy for the last few years, and I'm going to miss him (not just since he used to sit up at night with me and the briskets). So while I'm not posting, I am reading and dreaming about all the fun and good stuff you guys are all cooking up. Please keep it up, as it cheers me up a lot to know that the world is still normal, and smoky!



Hoping to really crank up the smoker once we get over this next family hurdle. 




post #2 of 16

Welcome glad to see your coming on board..Best of luck with the family issues. You will like it here...

post #3 of 16


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!




Sorry to hear about your friend..Hospice is a great place...those folks are truely special..

post #4 of 16

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

post #5 of 16


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 (A Name We Can Call You) 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 #6 of 16

Welcome Cinderella. We are glad to have you here and look forward to seeing you posts

post #7 of 16

   Welcome Cindy, the Kings send Prayers to you and yours.

   I too love the Smokey life so much so that I talked Trish into getting this a couple of years ago:

Betty 003.JPG


  I am so proud some one else goes with wood...This Smoker has no issue with wood, but when doing Cheese or whatnot,I will pre-burn wood to embers and add to the Firebox. That way you need not to keep a fire going,and the heat stays where you want it-takes a little practice,but you mentioned alnighters and figure the fun is in the waiting and visiting.Good for you,now get a fire ring and start low and stay low with the embers.

  PM me some time and we can discuss way to treat your smokers.I will say that if the metal is still good on your pit(not eaten through),sand the ruff off it and put cooking oil on it to protect it one more year. Works good and cheap.

  Welcome to the Family and...


post #8 of 16

Welcome Cindy,

Hope things get better for ya51.gif

post #9 of 16


post #10 of 16

Welcome to SMF Good to have you here

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

Don’t forget the Qview  



post #11 of 16

Welcome Neighbor!


Jump in when you have more time.


Sorry about that family member!




post #12 of 16

Welcome to SMF, Judy. Glad to have you with us.

post #13 of 16

Welcome to the SMF, you'll be amongst some friendly and helpful folks here. Sometimes family concerns can only be handled one day at a time, so just go with the flow and it will put you back on the high road. It's all good my friend.

post #14 of 16

Welcome from AZ

post #15 of 16

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

post #16 of 16

Welcome Judy

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