Hello from the TX desert

[bethm78]

Hi from SW TX.

My name is Beth and I am in El Paso.  I grew up with smokin foods but unfortunately it was my dad and brother who did all the work.  I was just a gofer. So.. I am here to learn. Hubby and I just rehabbed (rather paid someone to fix it) a built in BBQ/fire pit. And since I have been making a pest of myself for getting a smoker we decided that would be a good use for the built in.  So we are hoping to learn to build a smoker too.  

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[bethm78]

Thanks for the advice particularly on the thermometer.  I am a decent cook and griller and do use meat thermometers but was looking at a probe for the smoker and could not decide on model etc. so that is already GREAT information. 

There is so much information on this site that I could spend weeks just reading.  WOW glad I joined.

 

[sunman76]

howdy beth

 

[fpnmf]

Hi Beth!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[scarbelly]

Hi Beth

I see you made it over to roll call. Glad to have you here with us  

 

[bethm78]

Thanks for the welcome and the links.  I have been reading all day.  LOL good information and I guess it really is not TMI but info overload.

 

[venture]

Welcome Beth. We have many lady smokers here and can always use more.  You have already seen how friendly and helpful people are here.

I would be very interested to see a pic of that smoker, particularly in action!

Good luck and good smoking.

 

[raptor700]

Hi Beth, glad you joined us

     

 

[bethm78]

Thanks for the warm welcome everyone and all the information.  It has been suggested that rather than turn the structure into a smoker I make it an oven and buy a smoker. So now looking into that idea as well. 

 

[africanmeat]

Welcome to SMF Beth  I am glad you joint us  

 

[wingnut]

TEXAS DESERT??  In case you haven't noticed the whole state feels like a desert!!!!

In Rockport here it was 108 (heat index) yesterday, and what do we do??  Why we go out and fire up the grills, and smokers!!!!  (and we are the intelligent spices??)

MAYBE THAT IS WHY TEXAS IS SO HOT??????                   (And here I thought it was all the hot air coming out of Austin!!!!!!)

WELCOME TO SMF, I hope you enjoy the folks here, again,.............WELCOME ABOARD.

 

[meateater]

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

 

[bethm78]

In Rockport here it was 108 (heat index) yesterday, and what do we do??  Why we go out and fire up the grills, and smokers!!!!  (and we are the intelligent spices??)

You are right the whole state does feel like the desert and we fire up the grills and smokers to keep the heat outside. I I do think the majority of the hot air is straight out of Austin. 

Thanks again to all have read this site today until my eyes are almost crossed and I have a craving for every kind of meat ever smoked.  Looking forward to my first brisket and ribs.

 

[SmokinAl]

    Glad to have you with us!