Beginner ready to go!

[handyman]

I am new to the smoking world.  My wife and I love many smoked foods and have always wondered how it's done and why we can't do it.  The high gas prices coupled with that desire led us to get into it.  Wanting to start out economically in case things didn't go well, we purchased a Char-Broil upright propane smoker and a bag of hickory chips and chunks.  We have done 2 chickens so far.  One just smoked and the other with a rub.  Both were quite good and moist.  Another accessory that was purchased was the Maverick wireless thermometer from Amazen products.  I have a couple of questions about water usage from the water tray during a smoke and how long the chips should smoke.  I will post those questions in the other sections.  Thanks.

 

[thebarbequeen]

Welcome!  You'll find all the information you could wish for here, along with lots of help if you have any questions.  And there really are no dumb questions here.  Get ready to smoke your first fattie, and to get your friends used to waiting to eat until you've gotten the money shot for the q-view!  Cheers!

 

[scarbelly]

My friend Barbie is right on. Welcome to SMF. Lots of great food in your future

 

[fpnmf]

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

 

[pineywoods]

Welcome to SMF glad you joined us. You'll find lots of good info and some great recipes here. Have fun and happy smoking

 

[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...

 

[africanmeat]

Welcome to SMF  I am glad you joint us

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

Don’t forget the Qview  

 

[SmokinAl]

  Glad to have you with us!

 

[meateater]

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