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Also in Surprise, AZ........small world!!!

post #1 of 12
Thread Starter 

I'm not new to smokin' but it's been a while. Originally from San Antonio where we do it all with mesquite but I'm looking forward to learning the other side of bar b quein' here. The plan is to get into competition smoking in the next couple of years after I've developed the skills to get the job done. Look forward to meeting ya'll.  

post #2 of 12


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 #3 of 12


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 #4 of 12

Welcome to SMF!

post #5 of 12

Well, another new member from Surprise Arizona. The SMF welcome you, and don't be shy with any questions. Folks here are friendly and will always try to give you a good answer or reference.It's all good my friend.

post #6 of 12

Welcome Coyote!


Another Surprise and another Coyote, all in one.





post #7 of 12

welcome to the forum. i hail from San Antonio myself. right now i am in albuquerque but hope to return home soon.

post #8 of 12

wazzapp.gif  Welcome to the forum! Look forward to seeing some QView from you soon...



Happy smoking,


Matt in Moose Jawcanada-flag-14.gif

post #9 of 12

Welcome to SMF Good to have you here.


post #10 of 12

Welocme to SMF. Glad you found us!

post #11 of 12

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

post #12 of 12

welcome westsider.............

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