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Hello All from Elk Grove, CA!

post #1 of 12
Thread Starter 
Hi everyone! I am glad to introduce myself to this great forum. My name is Matt and i live in Elk Grove, CA. I am very new to smoking, in fact I have not yet even used my smoker yet, but planning on doing that this Sunday! I love watching the food shows about smoking meat (BBQ Pitmasters, Diners, Drive-ins and Dives, etc) and especially love EATING it! I am sure I will be using this form for a lot of questions and advice. I have not yet decided what to smoke this Sunday and wondered if anyone had some advice on what I should start with, for a first-timer. It will just be me and a buddy eating it. I have a Brinkmann Upright Charcoal Smoker, but it seems to be an upgraded version, as the trays, grills, guages, etc seem to be very high quality. Anyway, thanks so much!
post #2 of 12

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.   Where abouts in south Texas

 

Gary

post #3 of 12
Wow that was some big bright font!
OK now that my eyes have adjusted,
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!
post #4 of 12

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

 

(maybe a blue would help!  Almost bright like Roudolph's Red Nose! wink wink)

post #5 of 12

Hey Matt.........welcome. We are almost neighbors......

I love to do yard birds but the smoker might be a bit of a challenge until you get a handle on it. How about a tri-tip? They are great smoked and you can sear them at the end for a great crust.

 

Brad

post #6 of 12
Thread Starter 
Hey Brad,

Thanks for the welcome! True, you are not drastically far, I have heard that about tri-tip. Great idea. I have also been reading up on chicken thighs, which seem to have some forgiveness to them as well, and so many ways to smoke them too. I can't wait to smoke it all one day! Not at the same time, of course, but over time. Maybe I'll do both! Thanks again.
post #7 of 12
Welcome aboard!!
post #8 of 12

Hi Matt,

 

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 #9 of 12

Welcome Matt from the 916!  Glad to see yet another local on the forums. Thumbs Up  Like others have said, this site has a wealth of information and opinions on BBQ and some great people to boot.

 

Quote:
 So, don't just talk about your food, show it! 

Don't forget the Q-View!

 

Happy Smokin'

post #10 of 12

Hey Matt, welcome to SMF!

 

Bone-in Chicken Quarters would be a great first run... forgiving, doesn't mind higher cooking temps, and @ less than a $buck$ a pound its cheap enough to not worry too much about if you have any issue's breaking in that new smoker!

 

Also consider SMOKING A FATTY... http://www.smokingmeatforums.com/t/69108/enter-fattie-throwdown :drool:

post #11 of 12

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 #12 of 12

Welcome Matt.

 

I was raised in Sloughhouse, went to school in Elk Grove and now living in North Dakota. Missed my hometown.

Working on my smoker "Found Tank New Build"

Great place to learn a LOT of stuff here.

Ron

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