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New Kid on the Block

post #1 of 11
Thread Starter 

Just got my gas Master Forge smoker, broke it in yesterday and am TMAing to Lowes to get some 'rope' since I'm smoking all around the door.  This thang is soo easy to use I'm excited about it.

First, it's my first 'official' smoker, I've been faking it for years with a small New Braunfels grill that's about ready to fall apart.  Have a Master Forge thermometer for the beast that reads 212° in boiling water (surprise).  The door thermometer is high by 23 degrees, semi-useful.

Second, a Texan lost in Maryland, going back to my roots rapidly.  Grew up next to New Braunfels and some of the best smoked meat in the universe, want to do it for myself now.

Like a lot of what I'm reading here, you guys have a lot of great ideas, thanks.


post #2 of 11

welcome1.gif You will find tons of useful info and great folks who can really cook. I knew nothing when I got here now I am the BBQ king of my house.

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.. http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!



post #4 of 11

Welcome to the club.

post #5 of 11

Welcome to SMF Tom  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 #6 of 11

Welcome have fun here !!!!!

post #7 of 11
Thread Starter 

Thanks everyone for the welcome.  Just back from the local Lowes, wrong season for heat gasket material, figgers.  I'm going to check on 'mods' to the door area to slow the leakage down.

Roller, you a Navy guy?

post #8 of 11


post #9 of 11

Welcome to the site......you're gonna love it.....these guys know what they are doing!!

post #10 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 #11 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...

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