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New guy from Alaska

post #1 of 13
Thread Starter 

Hey everyone, I have been checking the forum out for a while and finally decided to join.  I have been smoking meat for about a year now and have a BBQ Grillware Vertical gas smoker.  So far I have done 2 briskets, 2 pork picnics, 1 butt, 5 chickens and a fattie.  I started smoking because I grew up in Texas and loved BBQ and really haven't found anywhere that I like yet.  What I have been doing is making enough for friends and family to have and critique and now have friends that offer to pay for one of whatever I am doing so they can have their own, my wife is refusing to cook chicken ever since the first bird I did.  My smoker works good but I have decided to move on to something else I want to make a switch to charcoal and wood (just saw the side fire box mod for vert gas smokers might have to check that out).  Right now my dream smoker would be a Yoder or Horizon in 20 -24in diameter range unfortunately now one carries them or an equivalent up here will probably end up building a UDS until I have the money for a yoder.  Anyway great to be here and look forward to learning more. 

 

John

post #2 of 13

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig


http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


 

post #3 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 #4 of 13

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

post #5 of 13

John,

 

Alaska here as well, North of Willow to be exact.  Welcome aboard and please go to profile and update location if ya would.  Who knows we may be neighbors..lol

 

Glad to have a fellow Alaskan here, you're gonna love this place.

 

Richwelcome1.gif

post #6 of 13

Florguy and Alaskan Bear I'm a fellow Alaskan also down here in Homer, wouldn't  want to be anywhere else but Alaska!  I've been using wood pellet grill/smokers for the last 18 years or so, and won't ever use a gas or charcoal unit ever again. Not to brag, but I've done about all kinds of meats that there are to smoke and BBQ and grill. Hoping to get into some moose and caribou to cook up one of these days with myself living up here now. Feel free to shoot me a PM if you'd like.

 

TIM

post #7 of 13

Welcome and enjoy the forum

 

Looks like some great smokes already, but where is the salmon?

post #8 of 13

awww rad-- visions of smoked halibut fills my taste buds with a delicous aroma that just cant hardly be beat..  Great to have another fellow Alaskan aboard this wonderful and imformative site.

 

Rich

post #9 of 13
Thread Starter 

AlaskanBear - I am a little south of you in Palmer.

 

RadFisher - If you have a good smoked halibut recipe that would be awesome, I got some buts in seward 2 weekends ago and all I have been thinking is that I want to try smoking some.  As for my smoker choice I am taking steps backwards in life I am starting to look into hunting with bow over rifle and smoking wood and charcoal instead of pellets or gas probably just a phase

 

I really want to try pulled bear shoulder.  I figure black bear is a cousin of pigs and all the spring black bear I have had has been awesome it should go great together.

post #10 of 13

Floor,

 

I did a smoked front shoulder last winter, and I am here to tell you, GREAT!!  Low and slow took about 11 hours to get to 155 IT, but it were delicious and not dry by any means. I didnt take pics of it as I wasnt a member here as yet so cant share the visual with you, sorry.  Next one I do will be used for pulled shoulder.  The fore arms I smoked and then pressure cooked to get thru all the tendons and it was to die for.. I pulled those and made sammies and they were awesome!! Not a bad thing for 'free' meat, organic and the likes!

 

Again, welcome aboard!

 

Rich

post #11 of 13

 

welcome1.gif   Glad to have you with us!

post #12 of 13

Hi John, sounds like you got a handle on this smoking thing.

Glad you decided to join us biggrin.gif

post #13 of 13

 welcome44.gif


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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