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Chris Biegel from just north of Boston, MA

post #1 of 11
Thread Starter 

Hello all, I am pretty much brand new to smoke cooking, though to eating smoked food! I spent some time in TX and developed a love of smoked beef but still love a nice pork rib. I live on the coast here in New England so despite my love of those meats, I will probably spend a lot of my time smoking various seafood (fresh and salt water).


I’ve just got a little Brinkmann Gourmet Electric Smoker but it seemed to work pretty well the couple of times I used it last season. I also have the “large” version of the Smoke Daddy smoke generator. I have read on here that there are various opinions of this device but I’ve had pretty good luck so far other than having to tend it more than is apparently normal when smoking.


Anyway, I’ve already learned a bunch of stuff from reading (turns out all that wonderful thick white smoke I was purposely trying to get may not be what I want… icon_redface.gif ), and I’m looking forward to learning more. I am planning on smoking a brisket this weekend as my first real attempt at smoking seriously. Wish me luck!

post #2 of 11


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!!!



 And sign up for the awesome free E-Course!!!


post #3 of 11

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

post #4 of 11
Welcome to the club. Enjoy yourself, and take your sweet time with that brisket! Your patience will be rewarded! And don't forget the pix! We wanna drool!
post #5 of 11

Welcome to SMF! Don't forget the Q-view when you smoke that brisket.

post #6 of 11

greetings and welcome to the site.....your gonna love it!

post #7 of 11

Welcome to SMF  Good to have you here

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

Don’t forget the Qview


post #8 of 11


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 #9 of 11
Thread Starter 

Thanks for the welcome!


Well, the brisket went really well.  I'll post a few pictures in the proper forum.

post #10 of 11


post #11 of 11

Welcome Chris !


I guess, just like a couple other New Englanders, you'll be making us jealous, by showing some of the great shellfish that can be had up there!




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