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Newbie from Ohio

post #1 of 12
Thread Starter 


  I'm a newbie from Southeast Ohio.  I've used gas grills for several years, but I'm pretty new to charcoal and smoking.  I signed up for the e-course and looking forward to learning everything I can.  This site has been very helpful.  I smoked some butts this weekend (my first time smoking anything).  I used meowey's method and it turned out great. 


For me, barbecue means pork, specifically pulled pork and ribs.  While I'll focus on that initially, I will branch out once I get more experience.  I


Just bought my first smoker last week.  I have a Char Griller Duo with SFB.  I've already extended the chimney intake and flipped the fire grate and sealed the ends with foil for smoking.

post #2 of 12


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!   

post #3 of 12

Welcome. You are absolutely right. The word Barbecue means pork. If you are talking about beef, then you call it barbecue beef. But just the word barbecue means pork.

Al is right, feel free to ask questions, everyone here is happy to help.

And be sure to post some Qview.

post #4 of 12


post #5 of 12

Welcome to SMF  I am glad you joint us

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

Don’t forget the Qview   

post #6 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!!

The free E-Course is great!!

Have a great day!!!





post #7 of 12

Welcome!  Hi Howdy!  Great to have more Ohioans here!



post #8 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 #9 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 #10 of 12

Welcome and enjoy the forum

post #11 of 12

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

post #12 of 12

welcome....you're gonna love this site  yahoo.gif

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