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Noob in Tn

post #1 of 13
Thread Starter 

Hello everyone.  My name is Steve and I've been smoking for a few years. I'm a native of TX and got started there. I started out on a Brinkman and worked my way through several progressively larger smokers.  I'm now using a homemade smoker made from 20" x 0.250" pipe.  I have learned a lot through the years but still have a ways to go because, even though the crowd and family gobble it up, I'm never completely satisfied with the results.  I do think I make really good Q but I want really GREAT Q.  I also seem to struggle with consistency (in my opinion).  The meat varies from OK to very good and its the OK that troubles me.  When I invite a crowd to dinner I don't want to serve OK meat.  It's often hard to get honest opinions from people eating free food and my wife is my biggest fan so even the time I closed the top damper and creosoted the meat she still said it had a good taste. icon_eek.gif


I use lump charcoal and sticks of different flavors, including apple, hickory, pecan, and mesquite.  I usually smoke brisket, pork butt, ribs, and pork tenderloins.


I really look forward to learning more about the art and have already picked up some good tips in the past couple days of reading here.  I ordered Jeff's rub and sauce recipe and plan to use the rub this weekend.  BTW, is there a sticky somewhere that has all the abbreviations listed? I've figured out some of the secret code but some threads have so many abbreviations and acronyms it's a bit hard for a newbie to understand.

post #2 of 13

welcome1.gif   Glad to have you with us!

post #3 of 13

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 #4 of 13
post #5 of 13


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 13

Welcome to SMF!. This site is great. I've only been on it for a few months, but found that people are always friendly, helpful and most of all knowledgable.


Welcome to the addiction. Good luck. 

post #7 of 13

Hi Steve, I'm never satisfied with my Q eitherhissyfit.gif

There's always room for improvement biggrin.gif

Sounds like you'll fit in well here welcome.gif

post #8 of 13

Welcome to the family!

post #9 of 13

welcome-smiley.gif to SMF I am glad you joint us  

post #10 of 13


post #11 of 13

Hey Steve,

Welcome to just about the best place to find information about outdoor cooking.  You're not going to find a better, nicer, or more helpful group of folks anywhere.

I've got a place in Dunlap, so I'm pretty close to you geographically, and all I can say is we're lucky to have such an abundance of apple, hickory, oak, pecan and cherry as we do here in southeastern Tennessee.  Lots of folks on this forum have to pay top dollar for the opportunity to get some of the wood that we can literally pick up just by taking a walk or a short ride. 


As far as those acronyms you asked about, here are a link to the forum WIKI.  You can always do a search using the search bar at the top of the page,  It's really helpful.



 Welcome to SMF!!  beercheer.gif





post #12 of 13

Welcome, Jeff's course is very helpful.  Good luck.

post #13 of 13

Steve, Welcome to SMF-we are glad that you are here.  If you don't already do so, I want to make a suggestion-Keep a Smoking Log; record everything that pertains to your smoke-time of day; type of weather; what you smoke and how you prepared it (in detail-including rubs/spices); how long you smoked it and what you smoked it with (charcoal/wood-all wood, what type(s) of wood); Record your temperatures during your smoke (smoker temps and meat temps if you are using a digital thermometer). Lastly record your thoughts-how did it taste; what could you use more/less of; what would you do differently and then rate your food on a scale of 1-10 with 10 being the best.


This note book will be your bible-once you have found the method that works the best for you, that will be your guide for future smoking sessions.


Best of luck on your journey to reach the perfect que and 'Enjoy the Smoke'!

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