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[john4jackson]

Hey all another new guy here, i found this site looking for a rescipe for a good dry rub. Im just getting into smoking and think that this site could be pretty sweet and help out alot with my smoking. Just got a new smoker and gonna break it in tomorrow with a rack of ribs and pork loin. I home grow and butcher all my meat so hopefully this will help in flavor. Any pointers befor i get started tomorrow afternoon would be very helpful and appreciated.

jj

 

[thebarbequeen]

wow! Sounds like you'll have lots of interesting things to share with us, as well! Please tell us what kind of smoker you have and where you live, roughly, so we can answer any questions a little more accurately.  Then, ask away!! There's more help here than you'll believe, and there really are NO dumb questions. Welcome!

 

[captturbo]

You hit the jackpot when you found this site! You can search up anything you are thinking about smoking and find great threads to scour for tips.

Spent yesterday smoking a nice round tip roast and enjoyed reading the threads from others that have smoked them while the roast was in. A good smoke, this site, an a cold beer takes me to the happy zone! 

 

[fpnmf]

Hi Lohn!!!

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

 

[john4jackson]

Thanks for all the kind words for everyone, i live in harrisonville mo about 30 min from down town kansas city. As for my smoker my wife and son got it for me for fathers day its a brinkman not sure on model has double doors on front, 2 vents top and bottom each side. Im sure its not the best but for my knowledge of smoking its perfect. I started smoking a pork loin and rack of ribs today about 9 a.m. and currently still in the smoker. I really have no clue if everything is good in there but the ice cold beers im having on the deck while watching my son play and just smelling the meat i do believe i have a new hobbie.

jj

 

[meateater]

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

 

[SmokinAl]

   Glad to have you with us!

 

[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...

 

[raptor700]

Hi John'

Can't help but think we've met before 

 

[scarbelly]

Welcome to SMF and I am really looking forward to seeing your posts 

 

[africanmeat]

Welcome  John I am glad you joint us again