Greetings from Japan

[smokingnjapan]

New guy out here in Japan. Surprisingly I had a hard time finding a smoker out here, so I ordered a Masterbuilt 30" Smoker. Looking forward to be outdoors using it. Hopefully I'll pick up some tricks of the trade which will result in good food.

As for why I'm out here in Japan. I work two military contracts for John Deere(loaders & crawlers) and JLG (boom lifts & forks). Travel quite a bit with work, but I definitely plan to put some hours on my MES 30 while watching movies or listening to tunes in my theater in between the time. Excellent forum with tons of knowledge. I do plan to stick around for awhile.

Thanks all.

 

[africanmeat]

こんにちは   to SMF I am glad you joint us    

 

[SmokinAl]

   Glad to have you with us!

 

[sunman76]

cool glad to have you around make sure and post up some Qview....just dont post up any smoked kittykat, or some fried rat on a stick....lol  jus kiddn

 

[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...

 

[venture]

Welcome aboard!

Good luck and good smoking.

 

[Dutch]

Welcome to SMF, glad to have you along.  As for the 'tricks of the trade', I'm sure you'll find SMF very informitive. If you have a question that you can't find an answer to, just give a shout and someone will be along to help you out.

Enjoy the Smoke!

 

[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

 

[alelover]

ようこそ

 

[roller]

Welcome to the forum..Been awhile since I was in Japan...Don`t eat to much Coby Beef.....

 

[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]

 Glad you joined in the fun 

 

[alaskanbear]

ようこそ   

こんにちは  

 aboard.

Rich