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New here

post #1 of 5
Thread Starter 

Just joined today, discovered the place on a Google search.  My wife and I just moved to NE Colorado after living 2 years in the Bahamas.  We are retired and planning to enjoy living the rural life here in the tiny town where she grew up.


I'm not actually much of a smoker, at least not yet.  I've only owned gas grills (just ordered a new Dyna-Glo on sale on Cyber Monday), and while I've done some smoking on the old Weber Genesis I had, it can be a bit of a challenge.  I'll have to practice some to see how the new one works for low and slow.  


I've also learned quickly that I'm a long way from being conversant with the acronyms used here.  I've already seen 2 or 3 that I couldn't decipher.  I do look forward to learning a lot from the folks here (no family secrets though  68.gif ).

post #2 of 5
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Just in case you were wondering how this site works.
Here is a link to a FAQ for the site.
Lots of good stuff there on how to get around here.

Here is a link to a list for most of the acronyms used here:

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
post #3 of 5

texas.gif  Good evening and welcome to the forum, from a cloudy and chilly day in East Texas. Lots of great people with tons of information on just about  everything .



post #4 of 5

Maybe this will help



Acronym     Definition
2-2-1           Method of Smoking Baby Backs - 2 hours smoked - 2 hours wrapped - 1 final hour unwrapped

3-2-1           Method of Smoking Spare Ribs - 3 hours smoked - 2 hours wrapped - 1 final hour unwrapped

5 Day eCourse        A 5 day email course on how to smoke meat

ABT            Atomic Buffalo Turd - A stuffed smoked jalepeno pepper

AMNS          A-Maze-N Smoker

AMNPS        A-Maze-N Pellet Smoker

BCC              Beer Can Chicken

BDS              Big Drum Smoker

BGE              Big Green Egg

BSKD            Brinkmann Smoke King Deluxe

BWS              Backwoods Smoker

CBP             Cracked Black Pepper

CCSV           Camp Chef Smoke Vault

ECB              El Cheapo Brinkman

EVOO           Extra Virgin Olive Oil

Fatty            A 1 pound chub of breakfast sausage turned into a smoked delicasy

GOSM         Great Outdoors Smoky Mountain Smoker

KCBS          Kansas City BBQ Society

MBN            Memphis BBQ Network

MES           Masterbuilt Electric Smokehouse

OTBS         Order of the Thin Blue Smoke

PHD           Post Hole Digger

Qview         Images of Smoked Food.. usually makes you drool;-)

SFB            Side Fire Box

SMF           What Most of Us Endearingly Call The Smoking Meat Forums

SnP           Smoke n Pit

TBS           Thin Blue Smoke

UDS           Ugly Drum Smoker

WSM         Weber Smoky Mountain - Smoker

post #5 of 5

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...
Happy smoken.

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