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Newbie here at SMF...and to Smoking.

post #1 of 8
Thread Starter 

My name is Curt, but "gpa 2 1" works too. Live in NW Wisconsin and just recently started getting into smoking things for myself and my family. I have been to a couple cook outs where the meat was smoked, but never thought I would get into it. Boy was I wrong!

Right now I have a small weber upright which works well for the small meals I do smoke, but would eventually like to "GO BIG",smile.gif and perhaps in a few years even "BIGGER". Not really anywhere to get good fresh smoked meat where I live, so when I perfect this portion of my culinary skills, I would like to possibly open a small smoke house style cafe. PDT_Armataz_01_23.gif

Anyways, thats pretty much it. Oh, yeah, I do have a Grad Party in August I plan on smoking some beef brisket and picnic roasts, so any suggestions would be greatly appreciated also. Thank You in advance and let me say I am excited about learning everything I can.


~gpa 2 1

post #2 of 8


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 8
post #4 of 8

Welcome to the family!



post #5 of 8

Hi Curt, Glad you joined us,


welcome1.gifto SMF

post #6 of 8


welcome1.gif   Glad to have you with us!

post #7 of 8

th_sSig_welcome2.gif  to SMF Curt Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

post #8 of 8


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...

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