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post #1 of 9
Thread Starter 
Hello all! I am new to smoking but I have been grilling for 10+ years now. One of my buddies and I built me new smoker and been breaking it in pretty good. Just need to make a few improvements. I found this forums by searching tri-tip information, I have cooked many briskets chicken ribs in the past but not many tri-tips. Look forward chating with y'all and sharing information. Have a good one
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.


post #3 of 9

Gardendale? Herb Graham's wife still got all those horses?


Nice to meet ya man, you found a great place to hang ya hat. Get a cup of coffee and jump into the search engine, its fulla really good stuff from the how to's to the what to's. The tutorials with Q-view are exceptionally good. If you need help, those folks around here with either a Moderator or a OTBS tag are like gurus They converse one on one with the lords of the pit. If you can't tell you the right answer, they can get it for you. Totally amazing folks. Just don't feed them after midnite. And the normal folks here, we are not normal when it comes to smoking, we like to talk about it as much as we like to hear and see your ideas.


I recommend you get a little notebook, journal, cardex, whatever is permanent you can dedicate to taking notes.Use it like a snipers kill book, and keep it where you can take notes on your cook. Its how you get better. Since you may not cook the same meat every week and you think your memory is fine, it ain't. It may be a month between briskets and you might want to adjust something from what you saw with the last smoke. Not that you'd ever consume a long neck type beverage but those destroy first the BBQ braincells. Its why good BBQ is so hard to get! Take notes and you'll be happy you did someday. Here's a sample of a log form, make your own, but this is useful were you wanting to try that West Texas Cook-out. use 'em as a guide, or just use 'em.




Looking forward to your cooks cause I know you'll be inspirational!


Have fun and enjoy the smoke!

post #4 of 9
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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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 #5 of 9
Thread Starter 
Thanks Foamheart for the log book sample and yessir she does have a few horses left. Thanks for the welcome everyone. Cooking a tri tip today pics to come! Wish me luck!
post #6 of 9

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


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!



post #7 of 9
Thread Starter 
Just thrown on the pit can't see the one on the back to good

About to cut! How does it look?

Edited by WestTXSmoker - 7/28/13 at 2:42pm
post #8 of 9

Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly and knowledgeable folks who really enjoy helping one another.  Just holler when you need anything, and someone here will have the answer.


The Tri-tip looks delicious!



post #9 of 9


New to the the site started with a cast iron smoker box on a gas grill. a air pump driven smoker ,electric smoker  and now trying a stick burner  looking for some expertise knowledge so any help is good. but I have cooked pigs rotisserie style since 72 have designed several spinners for up to 500 lbs

Edited by Spinning Smoke - 7/31/13 at 5:51pm
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