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Greetings from Chesapeake Virginia

Discussion in 'Roll Call' started by jay757, Oct 4, 2013.

  1. jay757

    jay757 Newbie

    Hi all.  I've smoked a few fish (bluefish, speckled trout, etc) in a charcoal smoker over the last 20 years or so.  Just bought and seasoned a Masterbuilt 30" Electric Smokehouse. Planning to "move up" to brisket, turkey, pastrami, etc. I know I have a lot to learn: cuts of meat, temperatures, soak/not soak chips, types of wood, cook times, and on and on!  Looking forward to reading and learning from this site!


  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  3. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Welcome from Canada, Jay.

    This site is a great place to learn to smoke. I started smoking just over a year ago. When I want to try a project, I look it up in the search bar and get a ton of information. If I have any questions, the kind members are very generous with their knowledge. Also, I have posted some projects with pictures as I was doing them and got real time advice.

  4. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello  and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

  6. jay757

    jay757 Newbie

    Thanks for the welcomes. After a brief SMF search I decided to start simple (and small) with a single rack of BBs. Just put them in the smoker, we'll see how it turns out in 5 hours (2-2-1)!
  7. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    What temp are you cooking at ?

  8. jay757

    jay757 Newbie

  9. Welcome,
    I'm living in Bedford. I make my way down to your neck of the woods now and again to fish croaker at York River State Park. There's a lot of helpful people on this forum. If you got a question about smokin there is someone here that can answer it.
  10. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    I run my smoker at 225 that seems to be the magic number for me.

  11. wjordan52

    wjordan52 Meat Mopper

    Welcome Jay! We're happy to have you here. There's a great deal of knowledge shared on this forum, and we look forward to your input as well.