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Hello... Another Newbie

post #1 of 10
Thread Starter 

Hello all.....   I'll start out by saying this site is great and everyone seems to really know their stuff. 


I'm Cole from Dallas and I received an offset smoker for my birthday a few days ago.  I'm excited to have another hobby that has outcomes everyone can enjoy. 


I’m new to the smoking world but no stranger to grilling or cooking.

The smoker isn't very heavy duty so I may have to do lots and lots of practice to get everything figured out. At least that is what I will be telling my girl :) .  


I have my Maverick thermometer ordered and should be in today. I have two additional thermometers I’ll be mounting on each side (in addition to the stock middle one).  I have metal to put in as a baffle. I'll be firing it up for curing Saturday and going from there. I am a little concerned about everything sealing off. After some adjusting everything is sitting pretty well, but I don't know how it will react when hot.


What else do I need to know/do to start out? 


Oh, I do have a pork butt in the freeze but won't be starting out with it. Chicken breast, whole chickens and whatever other smaller things I can find will be experienced with first off.

post #2 of 10


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 10

sounds like your off to a good start. any questions just post away!  I'm not much help but others sure are.



post #4 of 10
post #5 of 10

Welcome aboard.  Someone who is more familiar with that smoker will surely be along soon.


Good luck and good smoking.

post #6 of 10

Hi Cole, I think you'll love your new SMF family biggrin.gif


post #7 of 10

Welcome to SMF - lots of great info and help here for you

post #8 of 10

Welcome to SMF Cole  I am glad you joint us 

post #9 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.

post #10 of 10


welcome1.gif    Glad to have you with us!

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