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post #1 of 19
Thread Starter 

Hello, everyone! My name's Tony, and I'm a smoke-o-holic! I found this site doing an internet search, and it looks just like the place to be. I come from the western part of South Dakota, and am looking forward to getting to know all of you. I already know a few things about BBQ and would like to learn more. I have a Brinkmann offset smoker and do fairly well with beef and pork, keeping it as traditional as I can. I've done some with chicken and have branched out a bit with ABT's and fatties. I also do quite a bit of grilling with steaks, burgers, pork chops, chicken, things like that. I believe that anything is better with bacon or sausage in it. I'm not afraid to try new things and I see quite a few ideas here that look really good! I can see that one thing I will have to invest in is a digital camera, because these pictures sure do look tasty! I can't wait to learn from you all, and look forward to being able to contribute. Regards, Tony

 

 


Edited by tony-the-tiger - 9/28/11 at 10:15am
post #2 of 19

smf.gif 

post #3 of 19

welcome1.gif

post #4 of 19

welcome1.gif Nice to meet ya Tony.

post #5 of 19

Welcome..

This site has tons of info.

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

Ask questions and 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
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/t/111573/here-s-my-easy-to-make-bacon-step-by-step#post_693843


 

post #6 of 19
Thread Starter 

Thanks for the welcome, everyone. I've been looking around a little and it's time to start posting!

post #7 of 19

00.00 AA WELCOME TO SMF FLAMES.jpg

post #8 of 19

Welcome Tony!!!!

 

Good to have you here!

 

Bear

post #9 of 19

welcome1.gif   Glad to have you with us!

post #10 of 19

Welcome aboard! You're right the camera is almost as important as the smoker around here.

post #11 of 19

Ditto on the camera

 

Welcome SMF member, please take some time and read this.

The importance of Location, detailed questions, detailed answers and pictures.

There is a little bit of a learning curve to asking questions as well as posting answers, hell I am still learning after 4 years on this forum.

Most of what we post here is opinion based on experience.

Pictures are simply one of the best tools we have for communicating, I have seen where someone is posting a serious problem with their smoker and post a picture with detailed information, many times a SMF member will see something in the picture that was overlooked that just don’t quite look right and before you know it…problem solved.

I have been trying to make my post a little more useful, especially to the newcomers because a lot of the time a generic question will be asked and everyone chimes in with their opinions, which is great and why we are here, but many times...especially the newcomers, will take the info and run with it, Then post a few weeks later with undesirable results.

What is happening is, we give advice based on our Application, such as fuel source and smoker, while this is fine, some newer folks do not pick up on this. So a member smoking on a WSM maybe taking advice from a Stick burner that may not apply to his method of smoking on a particular cook.

Or a guy going through 100 pounds of charcoal on a 250 gallon stick burner is wondering why the UDS guy is getting butts done on a 20lb bag, I know that’s extreme but I am trying to make an obvious point. Or a smoker from Montana in the middle of the winter, may wonder why he can’t get his smoker up to 200° and a smoker from Florida says I have the same unit as you and have no problem with temperature, again, these are extreme examples.
 
Most Stick burners are primarily using wood as a fuel, while other types of smoker are using wood to impart flavor and the fuel source is something like Gas, Lump, Charcoal and Electric or a combination of the aforementioned.

I will smoke the same product differently on my GOSM as I would on my Stick burner and may run my Stick burner a little hotter on a cold rainy day or a windy day. Sometimes I'll use Lump, Charcoal or propane as fuel.

Personally I use my Stick burner to Barbecue and my goal here is not to infuse smoke flavor into the meat but rather a traditional Low and Slow "Q", I will use my GOSM BB when I want to try and add smoke flavor to the product.

Different species of wood may have significantly different BTU ratings, so someone giving advice on their Stick burner using cherry, may be giving advice to someone using a Stick burner with hickory, this can be a major difference in my opinion, but may not make much of a difference when being used to impart a smoke flavor to the food as opposed to being used primarily as fuel..

 Many use Smoking synonymous with Barbecue, to me they are as different as grilling is to barbecuing.

My point is that there is not any one cure all answer to a question, there are just too many variables and with the aid of pictures, Location and detailed information the outcome is usually favorable.

Things to consider when getting advice is the application being used, such as ... what fuel are they using, what temps are they running, what's the current weather conditions such as rain, wind, and what smokers are they using as well as the desired results.

Things to consider when posting a question, detailed information, location, weather conditions, type of smoker, fuel being used, pictures and desired results to name a few..

Everyone has a choice on this forum to use or not to use the advice given in a post.
And remember that you are ultimately responsible to make your own informed decision.

Sorry to ramble,
Welcome to SMF and enjoy!

 

post #12 of 19

Hi ya Tony :) 

 

I dont have your prior experience but have to say,, everyone here and all the knowledge is refreshing.  I have done several pulled pork roasts and hams plus just 2 fatty's, wife is always excited now when I mention smoking something :)  Glad to have you with us and may want to pick your brain for fresh ideas :)  Welcome Aboard.

post #13 of 19


 

Quote:
Originally Posted by SQWIB View Post

Ditto on the camera

 

Welcome SMF member, please take some time and read this.

The importance of Location, detailed questions, detailed answers and pictures.

There is a little bit of a learning curve to asking questions as well as posting answers, hell I am still learning after 4 years on this forum.

Most of what we post here is opinion based on experience.

Pictures are simply one of the best tools we have for communicating, I have seen where someone is posting a serious problem with their smoker and post a picture with detailed information, many times a SMF member will see something in the picture that was overlooked that just don’t quite look right and before you know it…problem solved.

I have been trying to make my post a little more useful, especially to the newcomers because a lot of the time a generic question will be asked and everyone chimes in with their opinions, which is great and why we are here, but many times...especially the newcomers, will take the info and run with it, Then post a few weeks later with undesirable results.

What is happening is, we give advice based on our Application, such as fuel source and smoker, while this is fine, some newer folks do not pick up on this. So a member smoking on a WSM maybe taking advice from a Stick burner that may not apply to his method of smoking on a particular cook.

Or a guy going through 100 pounds of charcoal on a 250 gallon stick burner is wondering why the UDS guy is getting butts done on a 20lb bag, I know that’s extreme but I am trying to make an obvious point. Or a smoker from Montana in the middle of the winter, may wonder why he can’t get his smoker up to 200° and a smoker from Florida says I have the same unit as you and have no problem with temperature, again, these are extreme examples.
 
Most Stick burners are primarily using wood as a fuel, while other types of smoker are using wood to impart flavor and the fuel source is something like Gas, Lump, Charcoal and Electric or a combination of the aforementioned.

I will smoke the same product differently on my GOSM as I would on my Stick burner and may run my Stick burner a little hotter on a cold rainy day or a windy day. Sometimes I'll use Lump, Charcoal or propane as fuel.

Personally I use my Stick burner to Barbecue and my goal here is not to infuse smoke flavor into the meat but rather a traditional Low and Slow "Q", I will use my GOSM BB when I want to try and add smoke flavor to the product.

Different species of wood may have significantly different BTU ratings, so someone giving advice on their Stick burner using cherry, may be giving advice to someone using a Stick burner with hickory, this can be a major difference in my opinion, but may not make much of a difference when being used to impart a smoke flavor to the food as opposed to being used primarily as fuel..

 Many use Smoking synonymous with Barbecue, to me they are as different as grilling is to barbecuing.

My point is that there is not any one cure all answer to a question, there are just too many variables and with the aid of pictures, Location and detailed information the outcome is usually favorable.

Things to consider when getting advice is the application being used, such as ... what fuel are they using, what temps are they running, what's the current weather conditions such as rain, wind, and what smokers are they using as well as the desired results.

Things to consider when posting a question, detailed information, location, weather conditions, type of smoker, fuel being used, pictures and desired results to name a few..

Everyone has a choice on this forum to use or not to use the advice given in a post.
And remember that you are ultimately responsible to make your own informed decision.

Sorry to ramble,
Welcome to SMF and enjoy!

 


What more of an answer and welcome could anyone ask for :)  From what I have seen and read, this sums it all up.  So much info it can be overwhelming.  Thank you from a noob MES user :)

 

post #14 of 19

howdy and welcome

post #15 of 19

Welcome aboard, Tony!

 

Good luck and good smoking.

post #16 of 19

Welcome aboard

post #17 of 19

Welcome aboard Tony

post #18 of 19

Welcome to SMF . Lots of great info just start exploring ...........

post #19 of 19

 

First off welcome1.gif to SMF. There is a huge wealth of knowledge here, and folks are eager to help any way they can.

I suggest you take the 5 day e-course on smoking http://www.smoking-meat.com/smoking-basics-ecourse.html

Even if you are not new to smoking it's a great read.

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