Hello from the UK!

robw247

Newbie

Original poster

Jun 8, 2011

4

10

• Jun 15, 2011

• #1

Hi everyone I'm new to the forum so just thought I would Introduce myself, I'm Rob and I live in Prescot, Liverpool, UK! I have just recieved my first Smoker on Monday for my birthday and it is a Vertical smoker perfect for starting off. I tried it out for the first time today using Hickory wood and smoked some ribs and a small brisket which both turned out very well and were really nice. So well pleased with first go and all with help from here and from Jeff's site! So thats my introduction looking forward to chating and learning from you guys!

Rob

 

Last edited: Jun 15, 2011

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jun 15, 2011

• #2

Hi Rob!!!

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

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jun 15, 2011

• #3

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

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jun 16, 2011

• #4

   Glad to have you with us!

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 16, 2011

• #5

Hi Rob,

Congrats on your first smoke

              

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jun 16, 2011

• #6

Welcome to SMF Rob  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      

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jun 16, 2011

• #7

First off Welcome to SMF. You'll like this place for here are alot of really good folks here that would do anything that they can to help you with just about anything to do with smoking.

Welcome To Your New Addiction

Mark

 

Last edited: Jun 16, 2011

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Jun 17, 2011

• #8

 

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...