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Yet another new guy checking in

post #1 of 11
Thread Starter 

Having lurked for a little while I decided to jump in.  I am new to smoking, having been given an old, tired "COS", and am "trying" the new world of "low and slow".  Having tried a different things, I clearly have room for improvement - that's why I'm here!

post #2 of 11
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 11

yeahthat.gif and welcome! Glad to have you with us! We are here to help.  As you progress, feel free to ask questions. Plenty people here willing to help you.

 

   Mike

post #4 of 11
Thread Starter 

Thanks, Dave, I just signed up for the 5-day course.

post #5 of 11

Welcome to the forum. You have come to the right place for anything smoking.

You at the sub base or a local in St Marys?

post #6 of 11
Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red
post #7 of 11

welcome1.gifto SMF!  We are so glad you joined us!

 

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

 

Off Site Links are not allowed here at SMF....just a gentle FYI! biggrin.gif

 

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

 

Kat

post #8 of 11

welcome, lots to learn from this group of experts.  what pit u using?

post #9 of 11
Thread Starter 

@Rubbin - I'm Local (since '87 - in a small town, though, that's still a "new kid in town")

 

@KathrynN - Thanks for the gentle reminder!

 

@Bagbeard - Charbroil unit that looks like my avatar, though much more worn and tired.  A friend gave it to me when he upgraded.  Don't know the exact model, but it definitely falls into the category of "COS".  biggrin.gif    Not complaining, it's a great unit to learn with on a budget.  I have followed some of the common guidance around and learned to ignore the built-in thermometer, instead picked up a Maverick ET-732.   Also trying to find the best way to probe the meat without losing juice...(Maverick probe isn't the smallest in the world, but maybe just leaving in place will minimize the loss?)  Sorry for the shameless "work a question into the howdy, like no one will notice". 

 

@Seenred - great avatar - that looks like the moment he tells the Judge "but it <the hideous hat> looks GREAT on you"  (seen way too many movies in my youngers days I suppose)


Edited by catavalon21 - 6/22/13 at 7:28am
post #10 of 11
Thread Starter 

Pretty straight forward rules...should have noooooo problems with 'em.  Have young'unz of my own often peering over my shoulder.

post #11 of 11
Quote:

 

 

@Bagbeard - Charbroil unit that looks like my avatar, though much more worn and tired.  A friend gave it to me when he upgraded.  Don't know the exact model, but it definitely falls into the category of "COS".  biggrin.gif    Not complaining, it's a great unit to learn with on a budget. 

 

Thats called seasoned. Its been tested.

 

Nice to meet you, I suggest you start a log, a book of your wins and losses. There are some links here to log book pages if ya like, just use the search engine. If not just keep notes  because some day you'll appreciate rememebring more than now. This way you know what you cooked, it, pre-cooking rubs and brines, how you trimmed the meat, smoke, time and temp, foiling, sauces, marinades, etc etc etc..... That way the next day to note what you liked and didn't like and what you'd like to try the next time.

 

I know it always helps me.

 

Anywho..... Nice to meet you and the folks here are total awesome sauce, you've fell in with a good group.

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