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Hello from the SF Bay Area

post #1 of 12
Thread Starter 



I came across this web site last week after looking up some tips and tricks for smoking a pork shoulder.


Honestly, the "basic pulled pork thread" was incredibly helpful.

Thanks to everyone who provided some suggestions.


I've had my Brinkmann All-In-One smoker for almost two years now.  It came recommended from a friend at work.  Overall I have been pretty happy with my smoker.  Made a few modifications (such as drilling a hole in the top and attaching a t-nut so I can insert a temp probe into the meat.)  For ribs, the smoker was perfect and very easy to use.  And I've had great luck smoking turkeys.  But for some reason I always had trouble making pulled pork, which is probably my favorite of the bbq meats.  


Using the information on this site and making a few adjustments to my process, last Sunday my pulled pork turned out fantastic.  It was really satisfying to finally get it right. 


So far, this site has provided lots of useful information.  Looking forward to reading and contributing where I can.




post #2 of 12

Welcome pschaf, looking forward to seeing some of your smokes!


post #3 of 12

Welcome you will enjoy it here...I used to live in your area...have fun !

post #4 of 12

welcome1.gif to SMF,

Glad your PP turned out good.

Fire up that ECB and give us some Qview thumb1.gif

post #5 of 12

Hope you made some of the finishing sauce!!!



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!!

The free E-Course is great!!

Have a great day!!!



post #6 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 #7 of 12

Welcome aboard.  Great info and nice people here.  I hope they don't outlaw smoking or eating meat up there in bay-land.


Good luck and good smoking.

post #8 of 12

Welcome to SMF I am glad  you joint us

Don’t forget the Qview  

post #9 of 12


welcome1.gif   Glad to have you with us!

post #10 of 12

Welcome to SMF. Looks like being here paid off already with that butt. Dont forget the qview

post #11 of 12

Welcome to the Club!!

post #12 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...

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