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post #1 of 5
Thread Starter 

Hi All

 

I'm new to the smoking thing. I've BBQ'd for years and played with smoke a little. I broke down and bought a MES 30. I figured it would be easy to get started with an electric. I'm from the ST. Cloud area in central Minnesota. I've tried trout and ribs. The trout was excellent and some ribs are better than others. Trying to figure out timing and rubs. My wife doesn't like anything to hot. I am going to do a Boston Butt Labor Day. Any suggestions? 

post #2 of 5
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!

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!

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 #3 of 5

Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Mrs. Red doesn't care for spicy hot either, so I used this Magic Dust Rub recipe for a lot of my pork cooks...a lot more sweet than heat:

 

 3/4 cup firmly packed dark brown sugar

 3/4 cup white sugar

 1/2 cup paprika

 1/4 cup Morton's kosher salt

 1/4 cup garlic powder

 2 tablespoons ground black pepper

 2 tablespoons ground ginger powder

 2 tablespoons onion powder

 2 teaspoons rosemary powder

 

Yield, makes about 3 cups.

 

Good luck!  

 

Red

post #4 of 5

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!

 

Kat

post #5 of 5
Thread Starter 

Thanks for the recipe it sounds good. I'll give it a try this weekend.

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