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Hello Everyone!

Discussion in 'Roll Call' started by deanbob64, Nov 15, 2010.

  1. Hi I am new to the forum.  Just acquired a Oklahoma Joe Vertical Smoker. I live in Minnesota and am looking forward to many years of smoking pleasure.

    I am fairly new to the smoking scene. Last night tried the smoker for the first time.  I did two racks of spare ribs, a whole pork loin, and a whole turkey. The loin turned out amazing. The rest turned out OK. Tried the 3-2-1 method on the ribs but I think I got a little too much smoke or too much temp. There was a black coating on them. I was able to keep the temp between 200 and 250.

    I used Mesquite for the first couple hours and then switched to Pecan. Pretty sure it was a fire issue. Next time I think I will let the fire go a little longer before starting. Hoping for more coals when I start smoking.
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Welcome to SMF, glad you joined us, if your new to smoking, check out the 5 day ecourse, some helpful info in there.
  3. coacher72

    coacher72 Smoking Fanatic

    Welcome Deanbob64. There is a wealth of info and experience here on this forum. Everyone is willing to help. So when have questions don't hesitate to post it. Everyone is willing to help.
  4. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
  5. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    welcome to SMF. Sounds like your on the right path to smokey goodness.
  6. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Welcome aboard! Looks like your off to a good start. I'de suggest smoking one thing at a time. Keep it simple for a while with cheap cuts of meat until you get to learn the smoker. Take notes of everything you do so you can benefit from your own experiences. If you don't have some good probe type thermometers, get a couple. They will help you monitor whats going on in the chamber and in the meat. Happy smokin'..
  7. smokingnd

    smokingnd Smoke Blower

    Welcome to SMF!!!!
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    First off Welcome Dean to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

    Welcome To Your New Addiction    
  9. deannc

    deannc Master of the Pit

    Welcome aboard!  Sounds like you have a handle on making some adjustments.  If you ever have questions don't hesitate to ask.  
  10. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to the smoke trian friend. Glad you found us [​IMG]
  12. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Hello, and welcome to the SMF. Looks like you're getting into the act of outdoor enjoyment. You don't need a lot of smoke, just a whisper will give you that smokey flavor. Too much smoke can create creosote ,which is a health hazard. It can give a black coating and a bitter taste to food.
  13. Thanks for the nice welcome. I have done the course and have a smoking mentor from Oklahoma who has been smoking all his life.
  14. Thanks for the nice welcome.
  15. Thanks for the nice welcome