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Kris from San Diego

post #1 of 13
Thread Starter 

Hey everybody. New to smoking but I've been lurking here for about 2 weeks looking at pictures and reading. Did my first 3 smokes and started prepping my July 4th smoke and decided to post and say hi.


I run a modded vertical 2 door Brinkmann charcoal smoker from Home Depot. So far I've done 2 pork butts for pulled pork and a beer butt chicken. Today's smoke is my first attempt at beef, a 4.5lb sirloin tip and a 4.5lb roast. I'll throw another thread up in the beef forum with pics.


Thanks to everyone that posts, the knowledge I learned from reading and observing here really has made this a great start to the summer.

post #2 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 #3 of 13

Welcome aboard.  You found the right place!


Good luck and good smoking.

post #4 of 13
post #5 of 13

Welcome to SMF glad you joined us. Congrats on the new smoker. Have fun and happy smoking

post #6 of 13

Welcome Kris. enjoy the smoke.


post #7 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 #8 of 13

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

post #9 of 13


welcome1.gif  Glad to have you with us!

post #10 of 13

welcome1.gifto SMF

post #11 of 13

Welcome Kris to SMF. Where are you in San Diego - I am up in Fallbrook and commute to Mira Mesa regularly for work.


There is a big BBQ event in Vista August 6th

post #12 of 13

Welcome Kris.


Amen to the help from this site.  I'm a newb here too, but I'm a king in my house for making tasty smoked goodies.

post #13 of 13
Thread Starter 

I live in PQ and work at the HomeDepot in Mira Mesa. BBQ event sounds good.

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