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Hello from little Rhode Island

post #1 of 13
Thread Starter 

Hi members. My name is Bob and I'm just getting started in smoking. I'm a novice sausage maker and smoked them w/ a little chief smoker. I jest recently purchased a Master Forge propane smoker witch at the moment has canadian and bbb smoking in it right now. I've searched a lot of sites, but nothing compares to this one. Looking forward to sharing recipes and trade secrets.

post #2 of 13

Welcome Bob! Looking forward to your input here!

post #3 of 13

Hey Bob glad to have you on board with us here at SMF. Since you make your own sausages, canadian and buck board bacon, you'll fit in just fine!


Enjoy the Smoke!

post #4 of 13

Sounds like you have much to share. Can't wait to see your Q-Views.welcome1.gif

post #5 of 13
post #6 of 13

welcome1.gif   Glad to have you with us!

post #7 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 #8 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 #9 of 13

welcome1.gif Aboard..

post #10 of 13

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

post #11 of 13

Hi Bob

welcome1.gifto SMF

post #12 of 13

Welcome -- Nice to see fellow New Englanders here.

post #13 of 13

Welcome to SMF.  You will find the knowledge is as great as the comraderie!

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