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Hi there!

post #1 of 9
Thread Starter 
I'm Tim in Branson Missouri. I just started smokin a few months ago and have been reading this site for months... Listening to a lot of your advice, had some great smokin sessions and thought I would join the group... Thanks for having me and I hope to keep learning from Yall!
post #2 of 9
Hi Tim...Welcome to the forums! You've found the best place I know for sharing ideas on smoking, grilling, curing, etc. 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.

post #3 of 9
Welcome to SMF Tim. Glad to have you with us and glad you have enjoyed the site
post #4 of 9


Welcome! Happy you made the switch from lurking to member.  

post #5 of 9
Thread Starter 
Thanks! Now that I am exploring a bit more i have the craving to cook. So spare ribs and a small brisket it is for tomorrow. I am going to try and figure out this QVeiw thingy.
post #6 of 9

Qview is easy, 

Just follow these instructions to upload your pictures  We love lots of pictures



post #7 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   .........  


post #8 of 9

Tim :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.


post #9 of 9
Thread Starter 
Thanks all for the warm welcome and the advice on qview also! I am about as low tech as it gets, so work with me here lol. Some spare ribs and a brisket point (don't judge it was free) are on the menu tonight! The offset gets fired up in about 1 1/2 hrs meanwhile ribs amd brisket are resting in there perspective rubs... I have never made a brisket well before so wish me luck!
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