Hello from NW Indiana

Discussion in 'Roll Call' started by mchlfore, Sep 23, 2013.

  1. mchlfore

    mchlfore Newbie

    I am a novice smoker.  I have a Smoky Mountain Series Great Outdoors propane smoker that I bought used and have really enjoyed. Still trying to get the hang of timing on keeping the smoke going constant. And wet or dry chunks of wood. Also asked about stacking different meats in my vertical smoker, whether one would contaminate the other. Also, what is UDS?
     
    Last edited: Sep 23, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! I for one don't soak my wood chunks.  They work better dry for my smoker.  The UDS...is an "ugly drum smoker".  There is a list of acronyms in the New Member area.  Some of the wording here are a bit strange until you get used to them.

    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
     
    Last edited: Sep 23, 2013
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

    One thing you have to be concerned with as far as stacking different meats and contamination:  You don't want to put poultry above other foods...don't want raw poultry dripping on anything else, so always put it on the bottom rack when cooking multiple foods in that GOSM.  Other than that your good to go!

    Red
     
  4. Good morning and Welcome.

    Gary
     
  5. 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!!!
     

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