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Didn't know where else to post this...

post #1 of 11
Thread Starter 

Hello All,

Since the site has undergone a revamping, I'm not sure where to post my introduction.


I'm definitely a smoking newbie.  Let me start by telling how I came into this awesome hobby and lifestyle.  A year or so ago one of my customers (I'm a self-employed mechanic and electrical engineering student) gave me a smoked trout as a tip after fixing his truck.  I brought it with me the next day when some friends and I headed up to a secluded reservoir in Wyoming.  I unwrapped the foil and shared that trout with them.  Long story short, my friends loved it and many pieces of fish skin ended up stuck to the side of a full size van from throwing the excess out of the window at interstate speeds.  Of those friends who loved it is a member of this site, gmebey, who liked it so much that he decided to break out his smoker that was bought for him for Christmas years ago that failed miserably on his first try. He decided to give smoking a second try and since that time he has turned into a smoking aficionado and has changed his life for the better.  He has also converted me away from grilling and into the beauty that smoking is.  Through the wisdom of gmebey and the forums, I have chicken (drumsticks and or kebabs, etc.) down to a delectable science.


I got my first smoker about a month ago.  I wanted to start smoking near the new year but that progression and story can be saved for a later time.  It's a Masterbuilt electric smoker and what a piece of crap this thing is out of the box.  Horrible smoke generation and temperature regulation.  On my lazy days I love sitting and drinking beer while monitoring my smoker but his thing is ridiculous.  In the end I'll probably piss off some purists because I want to automate the process.  In essence I have developed a porky pal style external smoke generator clone and I'm going to gut the electronics of the Masterbuilt to integrate an industrial PID controllerwith ethernet capabilities.


What does an ethernet capable PID controller add to the smoking process you may ask.  Well, in the end, once the meat has reached the proper internal temperature (with industrial quality temperature regulation), my smoker is going to drop the temperature and send me a text message.  My smoker is going to act like a modern teenager with responsibility skills and let me know that my meat is done and maintain a lower temperature until I come home and partake of smoky goodness.


Regardless, I didn't come here with intention of blowing smoke up anybody's posterior end in terms of how I want to smoke things, I came here to say hello to the community and give some of my background information.  I'm a true convert in the sense that I will smoke food for the rest of my life.and I am a much better human being because of it.


I've been lurking on this site for quite some time now and I just wanted to show my appreciation for the wonderful tutorials/input towards my smoking habit.  Thank you all.  To end things off, Qview is located in a reply below (screwed that one up in the original post).  I made several ABTs to tide me over until these beautiful ribs were done (sorry, no Qview on those, I was to hungry to grab my camera in time).


Thank you people of smokingmeatforums.com, take care and good night,


Edited by sparksnsaaben - 6/2/10 at 9:26am
post #2 of 11

Roll Call is where it shouldbe. So now your here.

 First off welcome Ryan to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:


then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.


Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction

post #3 of 11

Hello Ryan, and welcome to the SMF, Reading the different forums will really help you get on the yellow brick road to smokesville. It;s all good my friend. BTW, I moved your thread to roll call, this will give everyone a chance to welcome you.

post #4 of 11

Welcome E.E. (Ryan) Enjoyed your idea of internet access to the smoker... Hope you get to it before Bill G. does LOL

There is a thread here on the MES smoker and how to fix it... the electrical problem are interesting and UL would love to close them down if they knew. Maybe they do!!!

Well, smoke away and enjoy...

post #5 of 11

Now I've heard it all, internet smoker with text messenging, I gotta see the finished product.

post #6 of 11

he will be inducted into the OTBS with his second post. A true pioneer in the meat smoking world. If it works out I'm copyrighting the term eSmoking. so yall will have to pay me every time the term is used. 


Keep us updated on the progress

post #7 of 11


Originally Posted by meateater View Post

Now I've heard it all, internet smoker with text messenging, I gotta see the finished product.

Just wait for the day when you get a text msg from a rack of ribds saying" Enough already with the smoke, I'm choking".

post #8 of 11

Welcome to the SMF forum, Ryan.  I hope you enjoy your stay here now that you are no longer lurking.  I tried to visit that link but was asked for an id & password.  F.Y.I.

post #9 of 11
Thread Starter 

Hey guys, sorry about the link to the Qview.  I don't know how I screwed that up.  Anyway here it is:



In the end I didn't use enough rub and I also dried it out a touch.  Regardless, 3 days later and I'm still eating some tasty ribs with every meal.  I can't wait to try my next one.


Copyright eSmoking?  How about I also concurrently copyright "Vitamin S" and people have to pay us for their use with an overnighted sample of their food?  I also forgot to mention that the PID will allow me to monitor the meat's temperature profile and I'll have the ability to make temperature changes from anywhere in the world.  Yes, I'm a geek.  Maybe I'll drill out all of those rivets on the back cover and start modifying today.


Thanks for all the kind sentiments.

post #10 of 11

Welcome to the SMF, We are glad to have you onboard

post #11 of 11

Welcome aboard the addictive path to smoking anything and everything.


I feel a bit guilty to luring you in....heheheh...NOT!


BTW I got a weird email from your MES saying supper will be ready in a couple hours. Should I bring forks and knives?

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