New Oklahoman Smoker

[austinl]

Just bought an offset pit a couple weeks ago from a local company by the name of Horizon.  Used the thing so much already the coating on the inside of the lid has a mirror-finish look to it!  My Mom helped me celebrate my purchase by hand-building me a bench and a chest-high table for my new "man-cooking area".  I'm interested in cooking almost anything I can get my hands on, not just meats.  Being from Oklahoma our local bbq spots have a lot of beef and chicken so that's mostly what I grew up eating.

 

[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
 

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. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[austinl]

 

[mossymo]

That is a very nice, good quality smoker you have there, and nice job to Ma on the bench and table! Look forward to seeing some of the smokes your taking off the Horizon. Glad you joined us, welcome to SMF!

 

[realtorterry]

Welcome to SMF, glad you signed up! That's a NICE smoker you got there. We're expecting some nice qview from you!

 

[fpnmf]

Very nice!!!

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!!

The free E-Course is great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer  

 

[austinl]

Thanks all, I will try to snap lots of pictures.  So far one of the most popular items with guests has been some stuffed jalapenos.

 

[ravanelli]

Welcome.  I also just got a Horizon and love the product, glad to hear you are having success with it as well.

 

[meateater]

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

 

[venture]

Nice rig Sooner.  Enjoy the smokes.  Win the Big Twelve.  We will miss those games with you.  My best to all the heartlanders.  For now especially those in Missouri.

Good luck and good smoking.

 

[africanmeat]

Welcome to SMF I am glad  you joint us

Don’t forget the Qview  

 

[SmokinAl]

   Glad to have you with us! Good looking smoker!