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Incoming from Central Cali

post #1 of 14
Thread Starter 

Hello All,


First all I would like to thank everyone on this forum.  I have been watching and learning for awhile and did a brisket on my Brinkmann gas grill a few months ago.  Now I have moved on, and I am getting ready to start smoking using wood and charcoal.  I purchased a CB Outlaw and a SFB, did a few mods, read the e-course and now I am ready to start smoking. 



Anyone from my area know of a good butcher to get fresh meat from?


Thanks and I am looking for many years of good/useful threads.



post #2 of 14

Welcome Troy, 


Norcal neighbor here, Don't know of any good butchers down your way but if you are ever up towards Sacramento I know a few,

I buy most of my meat on sale at local supper market or at cash and carry. I use my local butcher for specialty items I can't get at supper markets. I buy my bellies, and my casing cure form my butcher. I have built a great relationship with him. Every so often I will pay his higher price for meat if i cam cooking for a small group.


Take care and welcome


post #3 of 14

welcome1.gif to SMF Troy, these guys(gals) will tell you everything you need to know.

Just ask your question and you'll get more than enough info to pull off the perfect smoke.

post #4 of 14

Welcome!  Sounds like you're ready to have a busy, tasty summer!  Looking forward to seeing what you turn out.  And there really are NO dumb questions on this site, if you need help, just ask.  Cheers!

post #5 of 14

Welcome to SMF  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 14


welcome1.gif   Glad to have you with us!

post #7 of 14


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 awesome free E-Course!!



Have a great day!!!





post #8 of 14

Welcome Troy!!


Glad you're here!




post #9 of 14

welcome to the site...your gonna love it!!  welcome1.gif

post #10 of 14


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 14

Welcome to SMF!

post #12 of 14

Greetings from Kingsburg!  Sounds like you are well on your way.


Good luck and good smoking.

post #13 of 14

Welcome glad your here....

post #14 of 14

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

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