Another one from Texas

Discussion in 'Roll Call' started by jsimpson, May 12, 2011.

  1. jsimpson

    jsimpson Fire Starter

    Hello All,

    Thought I would introduce myself to the members of this fine resourse.

    My name is Joe, and I'm from Houston, Texas. I found this site looking for information on smoking sausages and it looks like I've found a keeper. I've been browsing through this forum for the past several weeks absorbing lots of info. I recently bought a grinder (Cabelas 3/4hp) and have made several attempts at sausages - breakfast, chorizo, and smoked venison sausage. As for equipment, I have an Oklahoma Joe w/ side firebox that was given to me by my dad. He bought it about 20 years ago and hadn't used it for years and offered it to me when he heard I was going to try smoking sausages.

    Of course reading all the threads on this site have started my mind thinking about a better setup for smoking sausages, but who knows. I'm also a woodworker, have built a few cabinets, etc., so I'm thinking about building a plywood version similar to an MES40, maybe slightly larger. That's still in the "thinking" stage, so nothing definate yet.

    Anyway, I look forward to contributing to your site and learning a little along the way.

    Joe
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF, Joe. Your gonna love this place!
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Welcome Joe. What Al said!
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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!!

    Have a great day!!!

    Craig
     
  5. jsimpson

    jsimpson Fire Starter

    Thanks all for the welcome.

    I've been reading quite a bit so far and it's been very helpful. I also signed up for the 5 day e-course today so I'm looking forward to learning some new things from that as well.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    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...
     
  7. fife

    fife Master of the Pit

    [​IMG]Joe
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF.....I love it!!!!!!! another sausage head......... and he's named Joe...  one more Joe and we might be able to keep up with nepas..........[​IMG]  

    Happy smokin

    Joe
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]Joe,how's the humidity there in Houston? I kinda wish I were back home in Temple,but this Twister season and I'm OK here[​IMG]

    Have fun and enjoy the show.[​IMG]

    Oh,and...
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

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

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  Good to have you here

    You are in the right place the folks here are help full and knowledgeable    

    [​IMG]
     

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