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!
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!
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...
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.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...