Hello from Texas!

[jrtexas]

Hi all - was told to check in here, so here goes

I'm Jim (JR), and have been living in Texas since 1990 with my wife (of 31 years) and our daughter Ashley and son Matt. Both have been put through 4 years of college and since March, we ARE EMPTY NESTER'S!

Have always loved grilling and since moving to TX from CT started dabbling in smoking about 10 years ago. Have had several smoker's using wood only, charcoal and have tried the gas grill. Recently purchased the MES 40 at Sam's Club for $300 and have tried to use it every weekend. I know for purists electric is not the preference, but living in TX and wanting BBQ in the summer, this smoker makes it much more enjoyable, from a labor standpoint...doing a Prime Rib roast today (posting pictures in BEEF) and it's 101 heat index at 2pm...nuff said.

Looking forward to seeing all your masterpieces and hopefully contributing to some hunger pains for the next several years!

JR

 

[fpnmf]

Hi Jim!!

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

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[whtplainssmoker]

Jim:

Welcome. This site is great. I've only been on it for a few months, but found that people are always friendly, helpful and most of all knowledgable. There's a lot of expertise on this site and if you do a little searching for whatever topic you think of, odds are there's an answer or maybe more.

Welcome to the addiction. Good luck.  

 

[realtorterry]

Welcome to SMF

 

[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...

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]

Welcome to SMF Good to have you here

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

Don’t forget the Qview  

 

[raptor700]

Hi JR, congrats on the "empty nest" 

   

 

[steelman18]

howdy and welcome i am new here also but the peeps are great