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Another new guy!

post #1 of 8
Thread Starter 

Hello, friends. I'm Tom, from NE PA. I'm not afraid of cooking expensive cuts of meat... nor am I afraid of cooking cheap cuts of meat. (Nor am I afraid of eating my mistakes. That helps.)


I use a Large Big Green Egg and a Weber Smokey Joe Silver. I've owned a Weber Smokey Mountain, and various gas grills, but I gave the Bullet to a friend when I got the Egg. I have no prejudice against gas but right now <lets fart rip> I'm gasless.


I'll lurk more, ask more, and learn more than I'll be able to contribute, I think. I know the basics, but everyone here knows the basics. My goal is to get better at what I already know, and to be more confident with new recipes and techniques, but without throwing money at equipment. Heat and meat. Everything else is extra.

post #2 of 8

Hi Tom!!


You have a great bunch of neighbors here!!!




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 #3 of 8

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 #4 of 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...

post #5 of 8

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 8
Thread Starter 

Thanks, man. I'm not a complete noob to smoking, grilling, and both indoor and outdoor cooking; I'm on the far side of 50, Mrs & I been married a long time, and I'm the cook in the household and I've been cooking since I was 18. I specialize in what might be called "down-home"; bachelor cooking modified for family dining (plates instead of out-of-the-pot, for example). But I'd characterize my cooking as "unadventurous". I do what I do well, but it's getting old. I don't think I have to stretch a whole lot, just some. Maybe work some different cuts of meat in, maybe try a different mix of flavors.


I DO use a thermometer, either a digital remote or a digital instant read. You only have to ruin one 12lb dry aged prime rib roast to learn that one! Pics? Sure. I'll have to work on making them informative, though; my food photography has usually focused on making the plate look like it came out of a travel brochure (I post a lot on Roadfood, I'm Mosca there as well).  Here's a pic of my setup, with a bit of meat:







Ribs were done 3-1-1, chicken is Cornell chicken. Both were prepared the day before, the ribs rubbed with a standard sweet/salty/spicy, chicken in the Cornell marinade. I did the ribs first, then held them in the oven while the spatchcocked bird cooked. I served the ribs with Dinosaur bbq sauce, I can make my own but I love the heck out of Dinosaur's.


Which brings up a question, about restrictions on image size. I couldn't find the FAQ, so I just picked a smaller image. What is the restriction?






post #7 of 8


welcome1.gif   Glad to have you with us!

post #8 of 8

Hi Tom , Glad your here



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