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post #1 of 18
Thread Starter 

Hello All.. Name is Jim, just joined today, got my first smoker today, thanks to Yellow Freight, wanted a Lang, but it wasnt in the budget.. I am a cancer survivor, and decided after 38 years with Harley Davidson ( a technician) that I earned a well timed retirement... everyone said I needed a hobby,( I'm also a Ham radio operator), so here I am... Found a Brinkman Trailmaster Limited Edition smoker... very nice unit.. looks like they listened to all the youtube videos, and incorporated all the changes into this model. Got it seasoned this afternoon per instruction, a whole chicken in the brine tank, and a rack of ribs in the fridge... we will make our first attempt tomorrow.... first of many we hope...lol

Jim

post #2 of 18

Welcome! You'll find lots of kindred spirits here! Have fun!! and congrats on your health and accomplishments! Cheers

post #3 of 18

Glad you're with us Jim,

First I would like to say  yahoo.gif On beating the cancer!

Langs are some of the best smokers around, Maybe there's one in your future.

You being a H-D Technician, You and Craig (fpnmf) will have lots to chat about.

Looking forward to your chick and rib smoke, Bring on the Qview.biggrin.gif

post #4 of 18
Quote:
Originally Posted by raptor700 View Post

Glad you're with us Jim,

First I would like to say  yahoo.gif On beating the cancer!

Langs are some of the best smokers around, Maybe there's one in your future.

You being a H-D Technician, You and Craig (fpnmf) will have lots to chat about.

Looking forward to your chick and rib smoke, Bring on the Qview.biggrin.gif

I totally agree. Welcome to SMF you will find lots of friends here 
 

 

post #5 of 18

 

welcome1.gif    Glad to have you with us!

post #6 of 18

Welcome to SMF Jim 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 #7 of 18

Hi Jim!!

I too am a former H-D mechanic.

Check my why I am confused  video below.

 

This is a great place!!

 

Welcome..

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!!!


Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


 

post #8 of 18

Welcome to the SMF family. I'm sure you'll make good friends here. Lookin' forward to your first Q-VIEW.

post #9 of 18

WELCOME TO SMF!!

 

I am afraid that you might have survived one MAJOR health problem, only to have fallen into a verrrrry addictive addiction.

 

THE MAIN PROBLEM IS.................THERE IS NO CURE!!!!!!!!  ONCE YOU START, YOU CAN'T STOP;  FIRST IT'S RIBS, THAN BRISKET, THEN PORK, THEN............ well you get the picture, just don't forget to post them!! (The pictures that is)..

post #10 of 18
Thread Starter 

Thanks everyone... Damn Craig, looks like you took a beating.... I worked at a So Cal Dealer for the past 38 years....plus helping train the newbies from MMI they kept hiring...lol    Service Mng took a hit one time several years ago.. we are in the auto center in Riverside, and people do not look once they get in their new cars.... hope your recovery is going great for you....

Jim

post #11 of 18

Hey Jim Welcome.

Man i thought i was alone. I am hoping to hear you on the air.

we need to set up a sched.

My QSO is Springdale WA,

My call Wx7Dx.

Karl

post #12 of 18

Hey jim just for the hell of it try to post using 18 for the size. And for those that think it is yelling. Join a teeny bobby group. Please put in larger print.

Karl

post #13 of 18

Welcome Jim. You picked the right place to learn about your new hobby. Folks here are real friendly and knowledgeable about all things food. icon_biggrin.gif

post #14 of 18

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

post #15 of 18
Thread Starter 

Hey there Karl.... glad to meet you... KF6IR here... hard to set up sched right now....just retired in March and moved to calmer location, only to find out " No Towers Allowed"...lol  go figure.... will have to set up ground mount vertical I guess.... no more beam for me...lol 

Well on another note, started out this AM finishing prep work on first smoke, dry rub from Jeff's site, (trying to do my part) .... got the smoker going good...tried Minion Method, must have done something wrong,  within 1 hour whole basket was going with temps at 350-375.. shut down damper to get back control, leveled back down to 230 finally after another hour. Got ribs and beer chicken in finally, and had no other problems from there on. Had the kids and grandkids come over for early dinner.  Did ribs 3-2-1- style, chicken sitting on a cold one... got everything into the house, some hot tortillas , jalapeno beans...forgot the camera!!!!   Got back and the natives were devouring my cook... got some pics.. of bones and carcass!!! Alto that must be some testimony in itself... will have to start the pics from the grill next time...lmao  

post #16 of 18
Quote:
Originally Posted by RRMCJIM View Post

Thanks everyone... Damn Craig, looks like you took a beating.... I worked at a So Cal Dealer for the past 38 years....plus helping train the newbies from MMI they kept hiring...lol    Service Mng took a hit one time several years ago.. we are in the auto center in Riverside, and people do not look once they get in their new cars.... hope your recovery is going great for you....

Jim


Yup I shure did get a whupping..Glad I dont remember any of it.

 

I woke up a week later.

 

Got my MST in the pilot program....98???

 

Working at a dealer was getting like working at a car shop...flat rate and no family like fun.

 

After a year of rehab they told me what I have is staying..

 

Working in that business and seeing the effect of wrecks I figure I am doing pretty good!!

 

  Glad to have ya aboard...this is a great place..

 

  Have a great day!!

 

  Craig
 

 

post #17 of 18

 welcome44.gif


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 #18 of 18
Quote:
Originally Posted by RRMCJIM View Post

Hey there Karl.... glad to meet you... KF6IR here... hard to set up sched right now....just retired in March and moved to calmer location, only to find out " No Towers Allowed"...lol  go figure.... will have to set up ground mount vertical I guess.... no more beam for me...lol 

Well on another note, started out this AM finishing prep work on first smoke, dry rub from Jeff's site, (trying to do my part) .... got the smoker going good...tried Minion Method, must have done something wrong,  within 1 hour whole basket was going with temps at 350-375.. shut down damper to get back control, leveled back down to 230 finally after another hour. Got ribs and beer chicken in finally, and had no other problems from there on. Had the kids and grandkids come over for early dinner.  Did ribs 3-2-1- style, chicken sitting on a cold one... got everything into the house, some hot tortillas , jalapeno beans...forgot the camera!!!!   Got back and the natives were devouring my cook... got some pics.. of bones and carcass!!! Alto that must be some testimony in itself... will have to start the pics from the grill next time...lmao  


My God how can you live like that.

No towers allowed. I Shudder just thinking about it.  Next thing ya know is you wont be able to bbq.

Wow. I do fiile for you

Karl
 

 

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