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post #1 of 21
Thread Starter 

Hi Mike from allentown pa...i have a masterbuilt with side firebox..can't seem to keep the heat up do ineed more charcoal or use wood the hardest thing is to figure out how much charcoal to use...love this site

post #2 of 21


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!!!



post #3 of 21

Welcome !

post #4 of 21

smokeum-there are some simple modifications that you can do to your smoker that will optimize your smoking experience. Check the Charcoal Forum and look for the Horizontal Smoker Mods. And remember-use your air intake vents to control your temps and not your exhaust vent on the stack.


Enjoy the smoke!

post #5 of 21


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!   

post #6 of 21


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 #7 of 21

Welcome Mike

post #8 of 21

Welcome to SMF - glad to have you here with us.

post #9 of 21
Thread Starter 

Thanks for the welcome..oncei figure out how to navigate the site i might be able to smoke something edible..lol

post #10 of 21

Welcome to SMF Mike Good to have you here

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

Don’t forget the Qview

Ahron sausage.gif

post #11 of 21

welcome1.gif You will learn much here. Produce edible food you will. Allentown? Isn't that near Macungie?

post #12 of 21
Thread Starter 

macungie is 5 minutes from my house..know anybody that lives there?

post #13 of 21

Yes I do. He will probably be chiming in at some point.

post #14 of 21

  Well,Mike.Being you are in the allentown,Pa.area,you should have a lot of Maple trees around. Some poor olg fellow just might have some to give away or you may find some for sale somewhere.That's my choice,burn it down and add embers in the SFB.You don't a big fire in that little unit,it would only smoke you out with white clouds,the pre-burnt  embers have already lost most of the bad stuff and will ONLY be "TBS"biggrin.gif

  An old truck rim makes a good fire ring and you'll enjoy burning wood as you Smoke,that is if you can get the wood! Remember,you keep the exhaust wide open!

  Hope this helps,and...

post #15 of 21
Thread Starter 

we have plenty of maple..would i still have to add the charcoal..thanks for your help..oldschoolbbq

post #16 of 21
Thread Starter 
Originally Posted by alelover View Post

Yes I do. He will probably be chiming in at some point.

my inlaws live near macungie firehouse


post #17 of 21

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

post #18 of 21

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

post #19 of 21


post #20 of 21

I can't believe this is the first I saw this thread!


I miss so many posts because it takes sooo long to get through the Activities list, or even the Subscription page, when answering old posts. They were supposed to fix those pages many months ago, but they haven't touched them yet.


Over there near your inlaws house, one block behind Salvatores (great food), is a great kitchen supply store. I get my foil pans there, and a bunch of other things. Great quantity prices.




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