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New guy from Northern Cali

post #1 of 11
Thread Starter 

 Howdy all, new guy from Rancho Cordova, CA.


I have a couple of friends that like to smoke and have been blown away by what a good quality BBQ tastes like. I’ve wanted to try for a while but thought I had to spend a ton of cash to get started but turns out that isn’t the case. Ran across the GOSM at Walmart.com for $97.00, did some research and asked for it for Father’s day. My wife and Mother went in and bought me the larger 20 x 34 GOSM for $150.00 shipped. Now I’m just waiting for it to arrive. With my 19 month old son this is only my second Father's day. Here's hoping the gifts just keep getting better :) 


I’ve been lurking around for a while and already read all 5 of the lessons, read the WIKI, read a ton of the articles and newsletters and based on that I went out and bought some pecan chunks and picked up 4 Taylor 1470 thermometers. Was only going to get 2 but when I found them for $10.25 each if you buy 4 at Amazon.com I bought 4.


I can’t wait to try it out and hopefully I’ll be able to find a brisket local to me otherwise I think I’ll be smoking a lot of tri tip, ribs and country ribs.


I still need to figure out what I’m going to do for a rub and sauce. Right now I use Pappy’s as my grilling rub and I love it but I’m afraid it’s going to be too salty for smoking. I know they make a reduced salt Pappy’s but I need to try something else as well. I'll head over to that section of the forum and start reading!



post #2 of 11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. I would check all the therms at the same time by testing them, look at my signature and theres a link on how to calibrate them. With 4 therms if one or two are off a little you might be able to swap the sensors around and get them more equal. icon14.gif

post #3 of 11
Thread Starter 

Thank you for the suggestion, I will do it as soon as they arrive.

post #4 of 11


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 #5 of 11

Glad you joined us Jon,

Sounds like you're off to a great start.


Just remember to give us some Qview when you get your GOSM


post #6 of 11

Welcome from Kingsburg.


You will find great people here who are willing to share their past mistakes and help you on your way.  LOL


Good luck and good smoking.

post #7 of 11

Hello and welcome from the Stockton area. 


In my personal opinion from grilling the Pappy's is a good base to start with, but I gre tired of it quickly.  I find that visiting local butcher shops, and ethnic shop seems to have a world of rubs and marinades that can make your taste buds dance.  My personal prefernce is a rub/marinade (marinade is rub + 40 oz beer) from a Hispanic store down the street or for special occassion, have a friend in Jamaica send me a good jerk marinade.


Overall, the best I can give as being a noob to smoking myself, is to try and experiment different rubs and marinades.




post #8 of 11

Welcome to SMF . Lots of good folks in your area too . Glad to have you here

post #9 of 11

welcome1.gif   Glad to have you with us!

post #10 of 11

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 #11 of 11


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...

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