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New from St. Louis

post #1 of 6
Thread Starter 

After going through 3 simple charcoal smokers, I got a Masterbuilt Sportsman Elite propane smoker from Cabela's for my birthday. It's been seasoned and I'm smoking meat today.  We will see how it goes. I am a little concerned about how often to open the door to check on the wood chips, how long to leave the wood chips in the smoker and what to do with the vent/damper (those are not addressed in the owners manual).  

 

I generally smoke pork butt, brisket, turkey and ribs. Thanks for offering a board with so much information.

post #2 of 6
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 #3 of 6

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 "SMF User Guidelines" .....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 #4 of 6

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 #5 of 6

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. 

 

Red

post #6 of 6
Thread Starter 
These were the first out and they are soooo tasty.
The pork butt was not so pretty. It was dry and tough. I think I'll have to foil it next time.


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