Do you ever stop feeling like a rookie.

[Steve H]

This sight as said is just amazing. I don't think I have enough time left on this earth to do the bucket list built by this forum. Like many of you what a great experience it has been and the many people to meet.

Warren

Well said Warren.

 

[HalfSmoked]

Thanks for the like Steve it is appreciated.
Its great being an old dog and learning new tricks.

Warren

 

[JLeonard]

I'll always be a rookie who loves to learn. Never met a recipe I wanted to try that couldn't change in some way.

Totally agree. Heck I find myself looking at recipes online like a 13 yo looks at porn!
Jim

 

[zwiller]

I think so. I still make plenty of stupid mistakes and stuff happens but admit I don't feel like a complete rookie anymore. However, I am no master either. I have learned TONS here and am doing things now I NEVER imagined (more on that in a moment) and owe SMF credit for that. Thank you! While the spirit of this thread appears to being thankful and I AM, if you are actually asking how to become consistent and stop feeling like a rookie: you need practice and repetition. No getting around that. For smoking, that means at minimum, taking good notes. From here, running same protein/recipe back to back several times and not changing much each run will do wonders.

Years ago I bought some white sausage at a meat market and fell in love with it. I found out later it was weisswurst. VERY expensive and usually was a treat during the holidays. I always dreamed that one day I would be able to make it myself. Well that day was Friday and officially checked off my bucket list... Team SMF for the win! Horrible pic but tasty sausage

 

[noboundaries]

Heck I find myself looking at recipes online like a 13 yo looks at porn!
Jim

Cracked me up! I literally woke up dreaming about making pizza. After using King Arthur flour for the first time yesterday making dinner rolls, my head switch to pizza dough. Spent two hours researching KA flour and it's not even 7 AM my time yet.

But got all this Thanksgiving food to eat first before I switch to pizza.

 

[Bearcarver]

Bar-B-Que as my Granny always pronounced it and wrote it.... is a journey, not a destination. Our mentors are important and often unexpected...., so choose them wisely.
View attachment 472948

And that picture looks exactly like the ones that came from My "Swinger" camera, I bought at the PX at Ft Hood in 1968. They were like a Cheap Polaroid for $5.
They took good Pics for $5, and without having to get them developed.

Bear

Edit: Ooops I bought the Swinger in PX at Ft Bragg---Not Ft Hood, but it was May--'68.

 

[HalfSmoked]

Thanks for the like Brokenhandle it is appreciated.

Warren

 

[HalfSmoked]

Thanks for the like Bear it is appreciated.

Warren

 

[chopsaw]

Spent two hours researching KA flour and it's not even 7 AM my time yet.

Quick detour , The store my son works at started to carry the King Author double zero pizza flour . It's FANTASTIC ! Used it last night . Great chew . He said he looked , and they've only sold 4 bags .
I had 3 in the pantry ! Need to go get the rest .

 

[Bearcarver]

Look Out---"Another Bear Story"

At the risk of Boring you guys, I'll give a quick run-down of my Grilling & Smoking Life.

In 1970, after I got back from Vietnam, and got stationed in Hawaii, I got Mrs Bear to come down & be with Me in Hawaii. We bought a Hibachi, and I made Steaks, Dogs, and Burgers every Sunday.

A year later they sent Me to Ft Hood Texas, I took Mrs Bear along, and we did the same thing for another 7 months.

Got out of the Army on May 15th, 1971, and Grilled Steaks, Dogs, and Burgers for the next 39 years. Still never Smoked anything.

Then in September of 2009, I found this place, and Started learning how to Smoke Meat. The guys on this forum were a Great help, even back then, as I probably learned 80% of what I know now during that first year. I still pick new things up from guys here today, because I pay attention to as many Posts as I can get to in the times I spend on this Great Forum.

I made my Step by Step Index for anybody to use, and I use them myself, so I don't have to treat Everything I Smoke like it's the first time I've done it. I get CRS, and My Own Step by Steps come in very handy for Me.

So Thank You All who have contributed to my Smoking knowledge.

And Yes---I'm still paying attention, so don't be afraid to teach Me something New!!

Bear

 

[MJB05615]

That's interesting Bear. I was under the impression you had been smoking meats much longer. Great to see you've become a seasoned veteran from this great Forum. You got out of the Army on my 10th Birthday.

 

[MJB05615]

Bearcarver jaxgatorz noboundaries TNJAKE thanks for the likes. They are very appreciated.

 

[Bearcarver]

That's interesting Bear. I was under the impression you had been smoking meats much longer. Great to see you've become a seasoned veteran from this great Forum. You got out of the Army on my 10th Birthday.

Hmmmm---Your 10th Birthday was one of the top 4 Days of My Life!!!

Bear

 

[thirdeye]

And that picture looks exactly like the ones that came from My "Swinger" camera, I bought at the PX at Ft Hood in 1968. They were like a Cheap Polaroid for $5.
They took good Pics for $5, and without having to get them developed.

Bear

You may be right. That photo was taken around 1966, and I had a Swinger also. I checked and Swinger cameras were made from 1965 to 1970, so everything fits.

 

[dernektambura]

Been around sausages making, curing, drying and fermenting for over 50 years... first introduction to smoked meat back in 60 as 5 yo who had to make sure there is no flame, only smoke in grandpa smoke house... and yet I call myself rookie... there is so manny nations in the world doing the same but still differently... explore and learn... yup, I'm still rookie...

 

[HalfSmoked]

Thanks for the like jcam it is appreciated.

Warren