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New Smoker On Board

post #1 of 11
Thread Starter 

My name is James but people call me Jimmi. 31 years old and live in Kentucky. I am a newborn charcoal smoker. Last year around Christmas my family decided to smoke out the dinner. We had ribs, sausage, and chicken all smoked. When that meat hit my mouth that was it! I did nothing but look up smokers until my wife got me one. She got a Master Forge charcoal smoker. It's a medium size standing smoker. I can get enough meat on it to last us through the week and my wife doesn't complain about those left overs :D So far I have smoked out a 4.5 lb (Trimmed) Brisket, Whole Frier chicken, Chicken thighs, and Corn on the cob. I've been a grill man for a few years but what you get off a smoker is so much better! Been researching around a lot about rubs, sauces, and best smoking methods. Also, I want to branch out a bit more on different meats and smoking methods others use to make a great cookout. I'll be sure to post some pictures of my success Take care and have a great holiday weekend!

post #2 of 11

Welcome to SMF Jimmi  I am glad you joint us

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

my advise take the free ecourse you will find it very helpful

Don’t forget the Qview  

post #3 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!!

 Take the free E-Course too..

Have a great day!!!



post #4 of 11

welcome1.gif  Glad to have you with us!

post #5 of 11

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

post #6 of 11
Thread Starter 
Originally Posted by africanmeat View Post

Welcome to SMF Jimmi  I am glad you joint us

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

my advise take the free ecourse you will find it very helpful

Don’t forget the Qview  

I signed up for the ecourse and got my first email this morning. Great information. Thank you!


post #7 of 11

Welcome aboard!! Don't forget the q-view

post #8 of 11


post #9 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 #10 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 #11 of 11

Welcome to the club

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