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Hey to all

post #1 of 9
Thread Starter 

Hey everyone I'm JT from cali and Ive been checking you guys out for several months now and decided to jump in. Thanks for all the tips and recipes over the last several months. Love the Q-view as well and I hope to add some.


I've been grilling over 20 years now and grew up watching my dad smoke. About a year ago while helping him work on his garage, I saw the unopened box containing a Luhr Jensen, top loading, little chief that I bought him 15+ years ago. Since he didn't use it I decided to repossess it and see if it worked. It did work but it was only rated for cook temps of 170 I believe, and I dont think it was even reaching 150. I put a hot plate over the original heat element and mounted a temp guage in the lid and now can reach cook temps of 300+. Since its not very roomy I use it mainly for ABT's but I've cooked smaller butts and drumsticks in it several times.


I've since added a masterbuilt MES30 since it has much more room. I do my grilling on a Char Broil dual fuel using propane. Looking into building a UDS.


Thanks again for all the helpful tips and yummy Q-view.

post #2 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 #3 of 9
post #4 of 9

Welcome to SMF JT   I am glad you joint us  

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
Thread Starter 

Thanks for the welcome. First chuckie Q-view is up. Looking forward to many more.

post #7 of 9


welcome1.gif   Glad to have you with us!

post #8 of 9

Glad your with us JT


post #9 of 9

Welcome to SMF  Glad you finally joined in.

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