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Re-introducing myself from Central OH

post #1 of 9
Thread Starter 

Hey all, 


Been a member of the forums for awhile, but inactive due to real life events, so I haven't been able to do as much smokin' as I would like. th_crybaby2.gif  Hopefully I can start doing more and more now that we are empty nesters.


Got a Char-Griller Smokin' Pro w/SFB for fathers day and have only had the chance to seasson it so far.  Lookin' forward to my first smoke on it next weekend of some delicious BB's and a couple of beer can chickens for the family coming to visit for the 4th. 


I also have 30" MES that I started out with, but wanted to get into charcoal smoking.  Looking forward to learning alot about the new smoker and see what mods I may have to make to force it to run the way I would like.



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

Glad your back


post #4 of 9

Welcome back

post #5 of 9

welcome back

post #6 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.

post #7 of 9
post #8 of 9


welcome1.gif   Back glad to have you with us!

post #9 of 9

Welcome back....and good luck with the new smoker.  I have a Char-griller myself.  These days I use it more for grilling, as being on SMF has casued me to accumulate a few more toys.  Not complaining mind you, in fact, I'm quite happy and proud of it!



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