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Hey y'all.

post #1 of 9
Thread Starter 

I was here eons ago, but I finally decided I really wanted to start smoking, so here I am.

 

I just bought a Charbroil vertical gas smoker, mostly because I thought it would be easiest to maintain the temp I want. I am a little intimidated by offset smokers that only use wood and charcoal.

 

I think I will get my feet wet with a couple chickens and maybe some sweet potatoes today. If I don't fail miserably, I will post results. :icon_biggrin:

 

I went ahead and bought the 5 Day Course last night. I am not the most patient person, and 5 days seems like an eternity when I want to do something now.

 

Is there a thread somewhere with a list of commonly used acronyms?

 

Oh, I live near Springfield, Mo., with my husband and 4 kids aged 18 to 3. I am a manager at a convenience store. I love to bake and cook, so smoking is the next step for me.

post #2 of 9

Howdy, Trish!

 

My smilies seem to have disappeared or I'd be using the Welcome one to greet you.

 

You've found the right place.  I don't know of a list of SMF acronyms and abbreviations.  If you have a list, post 'em and we'll get right on it.

 

Again, welcome to the smoke.

post #3 of 9

Welcome from Canada, Trish.

 

If you click on the home button on the top and go to the home page, half way down is a large link to SMF Acronyms.

 

I think you will like this forum. I have only been smoking for over a year and I have learned a lot here.

 

Disco

post #4 of 9
Hi Trish! 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 don’t hesitate to start threads and ask also!

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!

At the top of the homepage just below the carousel is a link to the acronyms but to make it easier here it is:
http://www.smokingmeatforums.com/a/smf-acronyms-definitions
post #5 of 9

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

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 TulsaJeff. 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

Trish:welcome1:

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

Hello Trish and welcome to the forums!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

 

Red

post #9 of 9

Post some pictures of your cook.

 

Gary

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