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Still a Gleam in a Smoker's Eye!

post #1 of 10
Thread Starter 

Greetings from Harrisburg PA,  I am so new to this smoking biz, that I have not even decided which smoker to purchase!

First about me, My name is Chef James Jankoski, but after 16 years as a pro Chef and

Instructor, I am best known as Chef JimmyJ. I have dabbled with smoke using a bullit smoker and a barrel type with side fire box (I forget the make, gettin' old) with charcoal. I have had a bit of success. Mostly SL Ribs, rubbed, baked 1 hr, smoked 2 hours, chilled until service then finished on the Grill. Now it's time to step up my game.

So after extensive review I am leaning toward the MES 30" with the bells and whistles, although I have not ruled out a Propane unit that will not require modification ( not that handy with tools other than knives, whips and spatulas). Any suggestions? I have developed a few rubs and sauces that win great reviews at the picnics I have thrown, but thats the easy part with my Exceptionally Developed Palate. ( heard with a base tone and lots of echo...lol). 

Lastly, I am thrilled to be here and look forward to picking your brains then some BONES!



post #2 of 10


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!!!



Also,,, Sign up for the E-Course...it's free and wonderful!!


post #3 of 10


First off welcome Chef Jimmy 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 #4 of 10

Welcome to SMF Chef!

post #5 of 10


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 10

welcome1.gif Chef,Glad to have you with us.

The MES is a good starter smoker, I'm a charcoal and wood man myself.

Just remember, we love to see the Qveiw!

post #7 of 10
Originally Posted by raptor700 View Post

welcome1.gif Chef,Glad to have you with us.

The MES is a good starter smoker, I'm a charcoal and wood man myself.

Just remember, we love to see the Qveiw!

Starter smoker??? Starter smoker???? 


Why I oughta.....



 Dang kids these days...




post #8 of 10

welcome1.gifChef JimmyJ.,I too was a Chef in my former life(Before Disability). So,you want a smoker? And you want to go Electric. That goes against my hands on (theraphy),stickburningicon_eek.gif.Each to thier own,you have choosen a good one! Your next objective should be the AMNS advertised on here(no I don't get a commision,I just think it is a good idea);however there will be a day when you wished you had gotten a bigger unit:


Betty 002.JPG


   I found that my little NBRR was enough when the Family realized I could BBQ(Smoke)drool.gif,now the neighbors ans a buntch of friends are coming over,wanting some of my larder.

   So,be Mas-en-plac and look at them all(I'm sure you have,but...)have fun and forget that first over thingy with the Ribs;you can do it all on the Smoker.Hint: first lesson= be patient,very patient and don't open doors more than you need to,as at workpolice2.gif.

    Have fun and,













post #9 of 10

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 10

Welcome to SMF  Good to have you here

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

  Smoking is addictive



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