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New to the forumn with questions

post #1 of 6
Thread Starter 

Hello All!

My name is Dan.  I am new to smoking meat but not to eating it...lol  I recently purchased a Masterbuilt Electric smoker from Walmart.  Smoked my first meat over a week ago.  It was a set of wild boar ribs.  After 4 1/2 hours with a dry rub and some apple wood the finished product was delicous. 

 

I live in Upstate NY.  This means UPSTATE.  NORTH OF ALBANY...lol

 

So I have been hopin around on this forumn alot and want to say GOOD JOB to everyone.   LOTS of good information and also great pics.  I am gonna be all over this site. 

 

I am coming up with lots of questions though.  I see alot of abbreviations and I see things like 2-2-1.  What are some of these common abbreviations??????

 

I also am very confused as to what to brine and how to brine.  Also I see PIckling Salt, Canning Salt, Kosher Salt, Tender Quick Pink salt???  And these all used in the same uses.  Can someone sum up the salts?

 

 

 

Thanks,

Dan W

post #2 of 6

welcome1.gifto SMF!  We are so glad you joined us! Would you please update your profile to show the other SMF members that you are located in "UpState NY"?  You just might meet some neighbors!

 

The 2-2-1...relates to 2 hours naked in the smoker...2 hours in foil....and 1 hour back in the smoker.  The Salt stuff you can find out more in the Sausage or the General discussion parts of the forums...ask questions and the folks will give you the insight that you want.

 

Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be! http://www.smoking-meat.com/smoking-basics-ecourse

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #3 of 6
Thread Starter 

Can you elaborate more on this 2-2-1 thing?  Why is each done?  When its in foil is it in an oven?  Is it resting?  Naked meaning no smoke?  Or no rub ?

post #4 of 6

Only and always in the smoker....naked...was referring to no foil but rubbed with your seasoning of choice....just bathing in the smoker with smokey goodness....then put foil around them...will help steam them...back in the smoker....take out and take the foil off and put back in the smoker for an hour...to crisp up the "bark".  There are tons of ways to do ribs...the 2-2-1 or 3-2-1 depends on the type of ribs your are doing and just a preference of some of the members here.  You will find that there are some folks that just put the ribs in the smoker and not do anything but let them smoke away until "done".

 

Kat

post #5 of 6
Hi Dan! welcome1.gif to SMF We're happy you joined us!
Here's a good detailed explanation of the 2-2-1 rib method:
http://www.smoking-meat.com/december-2010-smoked-ham-and-321-smoked-ribs

Here's a good list of the acronyms used on this site:
http://www.smokingmeatforums.com/a/acronyms

Pickling salt, canning salt and kosher salt are just salt ground to different coarseness.
TQ (Mortons Tender Quick) and pink salt are cures that contain salt.

Pink salt could refer to 2 different things, Cure #1 or Cure #2, these are very different and used for different types of curing processes.
TQ contains Cure #1 and #2 along with a higher concentrate of salt and it has it's own uses.

Salts and cures are very different and are not used for the same uses, they might be used in the same recipes but not for the same use.

Before using any kind of cure it is Very Important to know and understand it's use and amount to use, Education about cures is vital to using them. There is tons of good info on this site about the safe use of cures and a lot of very knowledgeable people who are very willing to help others who want to learn about curing meats.

Hope that helps a bit.
post #6 of 6

Welcome to the forums, Dan!  Glad you joined us.  You've found a great place to learn and share ideas on our favorite pastime...Smokin' and Grillin' great food!  Lots of friendly and knowledge folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

 

BTW, here's a link that has a bunch of the abbreviations and acronyms that get used on the site:

 

http://www.smokingmeatforums.com/t/73935/acronyms

 

Look around, surf the different forums, and ask when you have more questions.

 

Good Luck, and Happy Smokin'!

 

Red

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