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New from AZ - Thanks in advance

post #1 of 11
Thread Starter 

Hello! I'm just getting the feel around here and looking to start smoking some food. I figured a group of experts like you could help get me on the right track.

Thanks in advance,


Rick Large

post #2 of 11

First off welcome Rick to SMF. You'll like it here for there alot of good folks here that would just love to help you with just about anything to do with smoking meat. Nowthere is alot of really good things to learn from us here like recipes and some really tested methods that we have been using for years. Now if you are really new to the whole smoking thing I would suggest the 5-day E-course and here's a link:


It's free and very informative to new members. It will give you the basics on smoking and food prep. Now the next thing you need to do is go get something to smoke and if you have any questions just post it here or go into Chat and we will be more then willing to help you out. Now Go get something to smoke.


So Welcome To Your New Addiction

post #3 of 11

Welcome and glad to found us here in SMF.

What part of the GREAT state of AZ are you from??


Enjoy your self and you will learn quickly that everyone love pictures of the before during and after of your smokes...


Good smoking...

post #4 of 11

Welcome aboard!  You've definitely come to the right place for great information and great folks who are willing to help you out with all your smoking needs.

post #5 of 11

welcome 'zonie....

post #6 of 11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #7 of 11
Thread Starter 

Thanks everyone! I have already signed up for the 5 day course and I have a couple of peices of 'Texas Broil'. I think they are chuck shoulder,  I'll post some pictures in a new thread a bit later today. I would like to smoke them sometime soon but am torn - my thought was a rub but like I said I'm new and open to brine or marinade or whatever so let me go snap some pics and get a new thread started.

post #8 of 11
Thread Starter 

and oh yea, Mesa here.

post #9 of 11

Another one from mesa.. Welcome aboard. Post pics or be scorned!

post #10 of 11
Thread Starter 

Thanks for the welcomes. Check out the thread "Texas Broil questions" for pics as it goes along. I'm hoping to start the process tonight and get it on the smoker in the next 12 to 36 hrs.

post #11 of 11

Welcome to the SMF forum, You came to the right place. Good people and good info.

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