Hello from N. Indiana

Discussion in 'Roll Call' started by jazzerque, Jun 18, 2011.

  1. jazzerque

    jazzerque Newbie

    Hello!  My GOSM gasser just came by UPS and is put together and is currently on it's maiden seasoning. I love to cook and I love to listen to and play jazz.  By day, I'm a mechanical engineering manager for an automotive parts supplier but my first love is cooking.

    I've been smoking infrequently for 17 years (served pulled pork at my 18 year old daughter's 1st birthday party!) in electric bullet smokers and propane grills.  Currently I own a Weber Genesis 320, a Brikmann red electric bullet, and now the 2 drawer and a door GOSM 34".

    My dream is to build a large vertical water smoker that can either heat with charcoal/embers or can easily convert to propane.

    I love the forum. Thanks for having me. -- Jazzerque in South Bend, IN
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome aboard!!
     
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Jazz, Welcome to the Forums!!!

    Just so happens I live about 20 minutes to the west of your location. Finally a smoker in my area!!!

    RP
     
  4. Welcome! I'm a few miles north in the St. Joesph MI area. Kinda funny your an engineer for an automotive parts supplier and I'm a manager of an auto parts store....kinda like the beginning to the end.
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Notbob, Kind of funny, I work in the valve spring industry for auto's.
     
  6. hardslicer

    hardslicer Smoking Fanatic

    go hoosiers!!  [​IMG]
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview        
     
  9. beer-b-q

    beer-b-q Smoking Guru 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.
     

    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...
     
  10. meateater

    meateater Smoking Guru 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. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad your here

      [​IMG]
     
  13. otter

    otter Meat Mopper

    [​IMG]   Lots of GREAT INFO on here and Good people
     
  14. joneser

    joneser Smoke Blower

    Welcome from a fellow Hoosier and neighbor!
     

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