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Greetings from Chesapeake Virginia

jay757

Newbie
3
10
Joined Sep 27, 2013
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!

Thanks,

Jay
 

s2k9k

AMNPS Test Group
11,331
180
Joined Sep 8, 2011
: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!!!
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,158
3,768
Joined Oct 31, 2012
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.

Disco
 

kathrynn

Legendary Pitmaster
OTBS Member
9,453
117
Joined Jun 13, 2012
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!

Kat
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,355
4,034
Joined Jan 6, 2011
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.   


Gary
 

jay757

Newbie
3
10
Joined Sep 27, 2013
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)!
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,355
4,034
Joined Jan 6, 2011
What temp are you cooking at ?

Gary
 

fish killer

Smoke Blower
101
12
Joined Nov 18, 2012
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.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,355
4,034
Joined Jan 6, 2011
I run my smoker at 225 that seems to be the magic number for me.

Gary
 

wjordan52

Meat Mopper
245
11
Joined Sep 1, 2011
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.
 

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