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Newbie to the forum - Huntsville, Alabama

post #1 of 11
Thread Starter 

Just joined the forum and looking forward to soaking up as much info as possible.  I've been smoking for a few years now but just starting to take it more seriously and starting to compete a little so any advice is GREATLY appreciated.  Here is the team:



BGE large

Traeger XL

The Good-One Marshall


Looking forward to getting to know some of you better!



post #2 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 #3 of 11

welcome1.gif   Glad to have you with us!

post #4 of 11

Glad to have you around the SMF family!

post #5 of 11

Welcome, Justin.


Good luck and good smoking.

post #6 of 11

Welcome aboard....I use to live in Hunstville.....I still call it Gods country...welcome1.gif

post #7 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 #8 of 11
post #9 of 11

Welcome Justin --- There is so much info and talent here, you can't help but get better at your craft. Good Luck with your competing. Folks  here can help you come up with a winner !!

post #10 of 11

Hi Justin, are you going to compete in Elba this Nov. ?


post #11 of 11

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

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