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post #1 of 11
Thread Starter 

From the West Coast of Florida.


Just started w/ a side chamber smoker.....not as easy as originally thought but enjoy it to say the least.


I have an abundance of Oak, but family and friends feel that using Oak as 'fuel' and 'smoke' is too much for their tastes.


Just started mixing mesquite/oak or hickory/oak and seem to get better results - especially when 'finishing' on Weber gas grill.


And by the way.....

If you ever drive through the Clearwater area and you smell smoke and hear Kid Rock and/or's a good time in the back yard and stop by!!!!!!!

post #2 of 11


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!!!




post #3 of 11

Welcome to the forum Swamp Smoker!

post #4 of 11

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 #5 of 11


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 #6 of 11


welcome1.gif   Glad to have you with us!

post #7 of 11

Welcome to SMF I am glad you joint us

Don’t forget the Qview  

post #8 of 11

howdy there welcome!

post #9 of 11

Thanks for the invite Swamp, will do  biggrin.gif

welcome1.gif  to SMF




post #10 of 11
Thread Starter 

Thanks for the warm reception.


I'm anxious to 'get started'.

post #11 of 11

   First,WELCOME to the FORUM!!!

   If you are looking to use some of that Oak down there, I have some ideas that will change the minds of the "Ewww,too much smoke crowd."

PM me and I can get you started using wood in most anything.

   Oak is one of the best woods for smoking and is mild enough to use on fish too.(IMHO)

   Hope you have fun here and ...


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