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been smoking a while now

post #1 of 9
Thread Starter 
Hello All...
Been smoking for 5 years now. Started with a hot plate/pie pan of saw dust inside a flower pot. My wife liked the food (or most likely was embarrassed) and bought me a Big Green Egg. Love the egg. DFW TX
post #2 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #3 of 9

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors!

 

You might want to check out Jeff's Free 5 day E-Course, it has great information to use no matter your skill level!

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. 

If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #4 of 9
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #5 of 9

Welcome to the forums!  You've found a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

 

Red

post #6 of 9

Hi JK,

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

post #7 of 9
Thread Starter 

 

Here is my egg.  I was smoking a turkey.  I know you cannot tell but....

post #8 of 9

I just got my large BGE this summer. I have smoked once, a Boston Butt that had a dry rub and turned out fantastic. This week I'm going to smoke a Turkey: brined, injected, rubbed and butterred! I have smoked on many devices, but finall got the Egg.   

post #9 of 9
Thread Starter 

I love my egg.  The turkey you cannot see was brined, injected, dry rubbed and then wrapped in cheese clothe and buttered.  The cheese cloth holds butter well. In the end I cut the cheese cloth off ABOUT 3 hours before I pull off the smoker.  I added chips when i cut the cloth off for a little more smoke.

 

Pulled pork is my favorite to smoke.

 

enjoy!

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