Hello everyone and thank you for having me. I have been lurking for a while and decided to finally jump in. My name is Jon and I live in "super hot and humid" Houston, Tx.. I have had a Traeger for about 7 months now. I smoke dinner for my family at least 4 times a week. I like to smoke everything from ribs, to prime-rib to pork butt... mmm mmm mmm!!!! Again, thank you guys for having me and I hope I can contibute as much as I have taken form this forum in the past.
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- 9,359 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
- Points: 191
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Welcome Jon, to the crowd.Hope you like it here as we are the 'Best of the Best'(if you know what I mean).
Don't be afraid to jump in with any knowledge you may have, we all try to put forth OUR OWN(LOL) perfect methods of Smoking Majic; all these things get combined to form a usable way of cooking that can be modified to suit everyone's abilities/equipment.
- 10,102 Posts. Joined 5/2007
- Location: Kansas City, KS
- Points: 36
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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
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Tips For New Members.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...