JEFF’S LINKS: On the left hand side of the page are Jeff’s red coloured links covering an amazing number of subjects all having to do with becoming a better smoker. You would be wise to check them out. ( it will take a day or two to go through all of them believe me.
You are well advised at first to take Jeff’s Free 5 day ecourse on smoking meat. Always a really good way to start, especially if you are a total greenhorn at smoking meats.
5 DAY FREE ECOURSE : Did I mention it is Free? http://www.smoking-meat.com/smoking-basics-ecourse.html
ABBREVIATIONS AND ACRONYMS:
You will be prompted, asked and downright begged to show us your pictures, Known as Qview here on SMF. Here‘s how to add pictures to your posts.
ADDING PICTURES also known as QVIEW:
http://www.smokingmeatforums.com/for...ad.php?t=82034http://www.smokingmeatforums.com/forums/showthread.php?t=58920 WOODS TO USE: Some woods are actually dangerous to use. But have no fear there are many many woods that are good woods. You will find a good starting point Here.. http://www.smokingmeatforums.com/forums/showthread.php?t=50439
CHAT: If you are really stuck and need an immediate answer to a problem click on the Chat link on the top left hand side of the page. Usually there are several folks in there who will be only too eager to help. Especially if you bribe them with the promise of Qview. Don’t worry about your typing skills most of us are slow typers and can’t spell but we are all as friendly as all get out.
How to do a BRISKET:
BEEF FINISHING SAUCE:
Basic PULLED PORK method.
PORK FINISHING SAUCE:
DUTCH’S WICKED BAKED BEANS:
You have got to try these they are an SMF mainstay.
The Thermometer that comes with your smoker should not be trusted. This forum is rife with stories about how that new smoker either burned the meat or did not cook the meat. The culprit is almost always the thermometer that came with the unit. It is very wise to check the thermometer with one or several oven thermometers to make sure your new one is at least in the ball park. even after you have made sure that it is reading correctly there is the problem of it being situated in the wrong place in the smoker . A good check is to place an oven thermometer directly on the rack where you will be placing the meat and compare the two.
Remember to take plenty of Q-View ( pictures of BBQ ) this makes us all very happy and will help to stave off the q-view police with the dreaded message……no q-view ….didn’t happen sign. IT'S ALL IN FUN, but you may see something like
FATTIES: For a first smoke Fatties are very easy, they are hard to screw up and relatively quick to make. http://www.smokingmeatforums.com/forums/showthread.php?t=68353&highlight=fattie+tutorial
ABT‘s : Atomic Buffalo Turds: are another quick easy and really great to make recipe for a new Chef. Trust me once you have made and tasted ABT’s You will love them. http://www.smokingmeatforums.com/forums/showthread.php?t=49420
GETTING RANK AT SMF: http://www.smokingmeatforums.com/forums/showthread.php?t=49419
REPUTATION ON SMF: How to get and give reputation on SMF.
If you read a post that you think is above and beyond truly deserving of praise. You can click on the little scales on the upper right had side of the page. A dropdown box will appear with a line available for you to leave a comment on the persons post. You are limited to giving out points only twice per day so make sure that the post you have selected really deserves it.
There is a huge amount of information archived on SMF and its not possible to cover more than a small fraction of it but the above info and links should get you well on your way.
I hope this has been of some help to some of you. Remember we love to answer questions about anything to do with smoking meat.
YOUR PROFILE: It is a good idea to fill out your profile in User cp at the top of the page. With info like what smokers you have, your experience level, the city, state, province or Country that you're from and anything else that may help us to give you good advice.
If we know the area you're from and what type smoker you're using we can zero in on your problems much easier. You don't have to give out any info that is too private.
For the best Explanation of what is thin blue smoke and what is billowing white smoke check out this link. Scroll down to #8 post for a picture from Tasunkawitko that truly is worth a 1000 words.
THIN BLUE SMOKE: http://www.smokingmeatforums.com/for...hin+blue+smoke
BURN BARREL: Check out Soflaquer's thread on Burn Barrels for true wood smoking http://www.smokingmeatforums.com/for...threadid=50038
Lay out your briquettes across the bottom of the firebox.
Light some coals in a charcoal chimney and place them on one side of the firebox only. The fire will slowly creep across the width of the firebox. Place your wood chips or chunks strategically in the path of the approaching fire.
This will give you an extended burn which is not as hot as firing up the entire coals all at once and the wood will burn one piece at a time as the fire encounters it. With a little practice you will get good at this method.
GETTING THE MEMBRANE OFF:
Having a heck of a time getting that membrane off of your ribs. Check out this utube video for the solution.
HOW TO CHANGE MESSAGE ORDER: Check out this excellent Tutorial from Beer-B-Q