Checking in from MO

[pc smoker]

I bought a side fire box smoker a couple of weeks ago and the person who sold it to me turned me on to this forum.  I have been lurking around every night since.  I have tried my hand at smoking using cheap Brinkmann smokers and Weber kettle grills for a few years now without any great results.  I have already smoked a beer butt chicken and a pork butt since getting the new smoker.  I followed the pork sticky by meowey to cook the butt and it turned out great.

In a couple of weeks I will be trying a brisket.  I don't know how many briskets I have tried in the past but none have turned out good.  I feel confident that I can make it work this time with what I have learned from reading posts on this forum. 

I really enjoy being outside and see myself spending a lot of time with my smoker.   I am hoping to become better at outdoor cooking and maybe one day make real contributions to this forum.

I appreciate all of you who have posted directions, recipes, and all of those mouth watering pics on this site. 

Everybody take care,

Jim

 

[africanmeat]

to SMF I am glad you joint us    

 

[SmokinAl]

   Glad to have you with us!

 

[sunman76]

howdy there and welcome to SMF!

Glad to have ya around can't wait for some of your Q to post up.

 

[flutterbye1]

WELCOME FROM ONE NEWBIE TO ANOTHER GLAD TO HAVE YA

 

[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...

 

[smokeamotive]

from the south side to SMF. Lots of great people and tons of info. And welcome to your new addiction!

 

[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!!

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

 

[pc smoker]

Thanks for the warm welcome everybody.  I will be smoking this weekend and if all turns out well I will post some pics.

Jim

 

[brekar]

Welcome to the site from another Mo boy. I grew up not to far from where you are. This site has a lot of useful information on it, use it wisely and take lots of pics...

 

[meateater]

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

 

[raptor700]