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Hi from California

post #1 of 19
Thread Starter 
Hi from not-so-sunny California!

New to BBQ and started working with an 18.5 inch weber smokey mountain. I've got 2 smokes under my belt and have been getting a lot of guidance from folks online.

Looking forward to learning from y'all!

post #2 of 19

Welcome from Central California.  Bodacious rain storm last night!  You have a great little smoker there, and there are many experts here with the WSM.  Great info and great people here.


Good luck and good smoking!

post #3 of 19


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 oustanding E-Course...


post #4 of 19

Welcome from Fallbrook. Please complete your profile to let us know where you  are - if you dont want to put a city just put an area. Good luck with the new smoker

post #5 of 19

welcome1.gif to the bestest smoke site in da world!!

What part of Calif??? city??

post #6 of 19

Hello Steve, and welcome to the SMF. That WSM is a great choice, and should last you for many years of smoke, Q, and fun. It's all good my friend.

post #7 of 19

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

post #8 of 19


post #9 of 19

Welcome from San Diego!!  Just got my 22.5 WSM and picked up lot's of great tips and info form good folk here at SMF.


post #10 of 19


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 #11 of 19

Welcome to SMF from Nor Cal

post #12 of 19

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

post #13 of 19


post #14 of 19

Welcome to SMF steve Good to have you here

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



post #15 of 19
Thread Starter 

Hello to you all. So I've started the eCourse and am finding it pretty basic, but interesting :)

I did post my first qView of my first brisket - feel free to check it out if you haven't already.

Also, some good news tonight... I just picked up a used Blue/Stainless Weber performer. Used from craigslist, but it's in pretty good shape. It will clean up well!

Can't wait for my first meal off of that bad boy. But trying to decide - smoke something, grill something, or slow offset cook something? Ideas?

post #16 of 19
Thread Starter 
And I'm from San Jose.
post #17 of 19

Nice looking grill! My Weber performer doesn't look like that. What's under the stainless lid?

post #18 of 19
Thread Starter 
It's got the charcoal box and the propane control/ignitor. 45b5421c-e3e3-2e10.jpg
post #19 of 19

That's really cool. I like the stainless top. Great score!

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