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hey all

post #1 of 9
Thread Starter 

Hey everybody, another new guy i know... My name is john im 26 years old married (Danielle) father of one son (brax) who will be 3 in november. Im originaly from a small country town with less than 1,000 people and grew up in the outdoors and off home grown crops,wild game, and bbq. I love hunting pretty much anything i can get a tag for as for fishing i have to say the most i enjoy runing lines for some big cats. I have always used a grill but just getting into smoking, my wife bought me a smoker for fathers day wanting some good eats only problem i have no experience with smoking. Best part is today im poping the cherry on my smoker with two rack of ribs and a pork loin and its not only for my wife and kid but also for her mom,dad,grandfather so if it comes out bad im gonna hear about it till the end of my days. hope to get to know some people on the site and hopefully learn a few things.


post #2 of 9

Welcome to the forum John! Great to have another outdoors person on the forum. icon14.gifcool.gif

post #3 of 9

Welcome to SMF John   I am glad you joint us 

post #4 of 9


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 #5 of 9

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. icon14.gif

post #6 of 9

Welcome to SMF. Great to have another heartlander here who shares values of hard work and self sufficiency.


Good luck and good smoking.

post #7 of 9
post #8 of 9


welcome1.gif   Glad to have you with us!

post #9 of 9

Glad your with us John

There are great folks and lots of info here.



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