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Greetings smokingmeatforums.com

post #1 of 9
Thread Starter 
I look forward to reading and receiving some great info, advice, and input on these forums.

My name is Steve. I am soon to be 30yrs old, a father of two, a physical therapist, and a competitive brazilian jiujitsu athlete. I live in Niagara, Ontario, Canada.

I grew up with a passion for cooking and eating. I went to culinary school but dropped out after a year but the passion I have for food has always remained. as much as I love to cook elaborate meals, my most favourite way to cook is as primal as it gets. Meat, fire, and time. Low and slow.

I currently have a cheap, hardware store char grill offset. It has served me well (as well as a cheap offset could) fot the past 2 1/2 years. I am currently in the market for a new offset. Lookin at a few different pits and could use some advice (another reason I joined the forum).

Look forward to getting some great advice.
post #2 of 9

Welcome fellow Canadian! I am no expert on offset grills but you will get great advice on this forum. I suggest you use the search bar for threads that are already discussing that. 

 

Steve, you will find the members here give great advice and are very generous with their experience.

 

Disco

post #3 of 9
Thread Starter 
Thanks, i'm sure that my questions and querries will be well answered. The bbq community is a warm and welcoming place. Its always good times and great people.
post #4 of 9
Hello Steve, and welcome to the forums! 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.

Red
post #5 of 9
Hi Steve! 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!

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 #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!

 

Kat

post #7 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 #8 of 9
Thread Starter 
Thanks for all the warm welcome's. Seems like a super friendly community. I'm glad to be a part. Here's a pic of a bacon wrapped shoulder roast I smoked a couple weeks back. Beneath the bacon jacket was a wet rub of dijon mustard, sundried tomato, and a pureé of roasted chili peppers. Smoked between 225 & 250°f with applewood smoke.
post #9 of 9
Quote:
Originally Posted by Smokaplata View Post

Thanks for all the warm welcome's. Seems like a super friendly community. I'm glad to be a part. Here's a pic of a bacon wrapped shoulder roast I smoked a couple weeks back. Beneath the bacon jacket was a wet rub of dijon mustard, sundried tomato, and a pureé of roasted chili peppers. Smoked between 225 & 250°f with applewood smoke.

 

Pork on pork! Heaven!

 

Disco

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