Hi all

[midnitebasser]

I've been lurking here off and on for a couple of years, finally decided to join. Since I joined a couple of weeks ago I thought I should stop by the Roll Call board and say hi to everybody. I've been smoking off & on for quite a few years, mostly chicken but I have done a couple turkey's, I have poultry down pretty good but want to do some ribs and try making my own pulled pork so I'm sure I'll have a few questions, I have 2 Brinkman all in ones and 1 Masterbuilt 7 in one gas smokers and I'm thinking about getting another smoker, I'm looking at getting one of the Master Forge gas smokers or the Masterbuilt XL gas smoker. Will a full size rack of ribs fit on the rack in the Master Forge, I know they will fit in the Masterbuilt but I'll have to order it and I can get the Master Forge at the local Lowe's. I'll post this over in the smokers forum also. Thanks for any info anybody can provide.

 Herb

 

[pars]

Welcome to the forum. I am pretty new here as well and have found a wealth of information here that has already improved my skills and results. I love this place !!!

Good luck and good smok'n. 

 

[africanmeat]

Welcome to SMF  I am glad you joint us

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

 

[SmokinAl]

   Glad to have you with us!

 

[meateater]

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

 

[fpnmf]

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

 

[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...

 

[whtplainssmoker]

Welcome to SMF!. 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.

Welcome to the addiction. Good luck.  

 

[raptor700]

Hi Herb, I don't own that type smoker, not sure if a whole rack would fit.

There's folks here that know more than me

              

 

[bakerboy7]

Welcome to the family!

 

[midnitebasser]

Thanks for the friendly welcome.

 

[sunman76]

Hello and