I have always loved pulled pork and smoked meats. I received a 250 gallon air tank for free. It sat in my garage for about a year doing nothing. We had some family over for a new years party and my uncle had said he would like to cook a pig for his 20th wedding anniversary. The Thank then became a smoker in the works. We have had alot of fun working on it and trying to keep cost down. When i figure out my new fone i will be posting more pictures for review by all and open to any suggestion since this is my first build.
Jon from Owosso, Mi
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- 7,288 Posts. Joined 7/2010
- Location: Fl
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This site has tons of info.
I would suggest you spend some time reading all the different forums and the
Then use the handy dandy search tool for specific interests!!
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Have a great day!!!
- 10,102 Posts. Joined 5/2007
- Location: Kansas City, KS
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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
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Tips For New Members.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...