New here

Discussion in 'Roll Call' started by rpcookin, Dec 1, 2014.

  1. 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  [​IMG] ).
     
  2. wolfman1955

    wolfman1955 Master of the Pit

    RPCookin,
    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.
    http://www.smokingmeatforums.com/a/faq
    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:
    http://www.smokingmeatforums.com/a/smf-acronyms-definitions

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Wolf
     
  3. [​IMG]   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 .

    Gary
     
  4. 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
     
     
     
  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.
    David
     

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