hello my name is terry and i am a ____aholic

Discussion in 'Roll Call' started by carrolte, May 12, 2011.

  1. carrolte

    carrolte Newbie

    Well, thought I would say hello before asking questions.  I have been a long time lurker.  I have an old Brinkman with a fire box on the side that I have welded up and turned into a reverse flow.  I have been in one kcbs bbq comp and got my ass handed to me, although I was doing a happy dance and thought I had made the best brisket ever.  I appreciate every ones participation here, I have learned lots reading the posts.  If any one is interested in seeing my smoker I can start some threads on it.  Nothing really fancy except maybe the electronics.

    oh ya and fill in the blank with your favorite addiction.
  2. michael ark

    michael ark Master of the Pit

    [​IMG]can't wait to read your thread on your smoker.If you put were you are you'll get more response.
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to SMF,Those KCBS comps can be tough!

    Not to worry,Just hang around here and you'll be handing them their @$$ [​IMG]
  4. fpnmf

    fpnmf Smoking Guru OTBS Member


    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!!

    Have a great day!!!

  5. 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

    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. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  6. fife

    fife Master of the Pit

  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - looking forward to seeing your smoker - please tell us where you are from
  8. smokinal

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

    Welcome to SMF!
  9. 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.
  10. carrolte

    carrolte Newbie

    Thanks for the welcome, everyone.

    Trying to get motivated to smoke some brauts today.  It is 50 degrees here in Kansas, and I was really getting used to the warmer weather lately.
  11. smokinal

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

    50 degrees! That should seem like summer in Kansas. Get that smoker going!
  12. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Welcome carrolte,

    Hey there Al, nothin wrong with the 50's LOL that is unless it was in the 90's a day and a half ago. 

    When I walked out the door it felt like it was cold enough to snow this morning.

    Ya see, living in the KC area is what made me build my trailer the way I did. Weather is not a factor for me any more. 

    And as far as seeing pics of your smoker, pls post, we all love pics. 

    Where abouts in kansas are ya?
  13. tyotrain

    tyotrain Master of the Pit

  14. carrolte

    carrolte Newbie


    I know.  The thing that sucks is it seems like we go from 30 to 100 in a week and there is no time spent in the sweet spot: 225 - 185. :)
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Good to have you here

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


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