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Hello from Central Pa.

post #1 of 18
Thread Starter 

Hello All,

Just a little about myself. I live in a small town in central Pa. surrounded by mountains and great trout fishing streams. I am new to smoking and I love having all this help and support. I hope to learn more each time I visit.

I have a Primo xl and a worn out gasser. I hope  I am to build a uds. The que I cooked so far came out great and I owe it to all the folks that post on here.

Thanks,Stevey Ray

post #2 of 18

What area of central PA?  I'm in Carlisle and there are many more in this area (most further east).

post #3 of 18

Hi Steve!!

 

You have lots of Pa folks here!!

 

 

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.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


 

post #4 of 18

Oh and please put your location in your profile before you get a bear growling at you! icon_lol.gif

post #5 of 18
Thread Starter 

Just outside of Lewistown.

post #6 of 18

welcome1.gif   Glad to have you with us!

post #7 of 18



 

Quote:
Originally Posted by Stevey Ray View Post

Just outside of Lewistown.



Not too far from me!  Oddly enough I just had DirecTV move my equipment to my new house and the installer was from Lewistown! 

post #8 of 18

welcome1.gif aboard!!

post #9 of 18

Hi Stevey, glad you joined us.

     welcome.gif

post #10 of 18

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 #11 of 18
Thread Starter 

So where are you from Biaviian? What kind of smoker are you running?

 

post #12 of 18



 

Quote:
Originally Posted by Stevey Ray View Post

So where are you from Biaviian? What kind of smoker are you running?

 

 

I'm from Carlisle. For the most part I use my MES40 but I am trying to learn my WSM (with mixed results thus far but it is getting better and better each time). I also have a GOSM but I haven't touched that (except to move it) in quite some time. I was hoping to get some more time in, today, with my WSM but I think I'll hold off as we are supposed to be getting some horrible storms today and tonight. Wind is starting to pick up so I have a feeling it is coming sooner rather than later.

post #13 of 18

Hey dudes, Harrisburg here...Glad to meet you all. How many PA Smokers are there out there?....JJ


Edited by Chef JimmyJ - 6/22/11 at 4:55pm
post #14 of 18

 welcome44.gif


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 #15 of 18

Welcome to SMF I am glad you joint us

Don’t forget the Qview  

post #16 of 18

Welcome neighbor!!

 

Good to have you join us!

 

Lewistown???   That's pretty close to Happy Valley!

 

We Are !

 

 

Bear

post #17 of 18
Thread Starter 

Yea Bearcarver not to far from Penn state. That's where I work. The freshman are out practicing this week. Kinda exciting.

post #18 of 18
Quote:
Originally Posted by Stevey Ray View Post

Yea Bearcarver not to far from Penn state. That's where I work. The freshman are out practicing this week. Kinda exciting.


Should be better this year. They won't be Mostly Freshmen, like last year.

 

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