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Hello Everyone

post #1 of 12
Thread Starter 

My name is Tom but around Trout Creek, Montana my a.k.a. is Mr.T.  I presently work part time as a cook at a local bar and casino.  I have a Cookshack AmeriQue, Dynasty smoker grill and a custom cold smoker.  I started smoking, brining, pickling and fermenting foods  over 50 years ago.  I am very close to acquiring my food manufacturing license but, logistics and the cost of gas are hurting my plans.  I do the usual Montana things but hard water fishing I love.  I am looking forward to learning from all of you and hopefully, helping some of you.

post #2 of 12

Welcome Mr T !


Good to have you join us!




post #3 of 12

"Back to work fool!!!"


Hi Mr T!!




This site has tons of info.

I would suggest you spend some time reading all the different forums and the


Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!





post #4 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 #5 of 12

Welcome Mr T, I look forward to reading your posts and learning some of your curing skills.77.gif



post #6 of 12

Welcome! WOW! You've got a lot of fun gear! Looking forward to seeing more from you! Sounds like you've got a lot you can teach us.  Cheers!

post #7 of 12


welcome1.gif    Glad to have you with us!

post #8 of 12

Welcome to SMF Tom 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 #9 of 12

Welcome to SMF Tom.   welcome1.gif

I see you got your profile settings to work


You’re gonna like it here, very friendly knowledgeable people always ready to help out or to pick up a pointer. This site family oriented with a broad range of topics and most are very concerned about keeping food safety a top priority


One thing that will get you a razzing is posting a smoke without the Qview.

Without the pictures it didn’t happen



post #10 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

Sign up for Jeff's 5-Day eCourse.  Click Here


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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #11 of 12

Welcome aboard

post #12 of 12

welcome1.gif I pity da fool that can't learn to smoke meat here. Gunner.gif


sorry.gif Someone had to do it.

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