Hi from California

Discussion in 'Roll Call' started by whodatatdado, May 15, 2011.

  1. Hi from not-so-sunny California!

    New to BBQ and started working with an 18.5 inch weber smokey mountain. I've got 2 smokes under my belt and have been getting a lot of guidance from folks online.

    Looking forward to learning from y'all!

  2. venture

    venture Smoking Guru OTBS Member

    Welcome from Central California.  Bodacious rain storm last night!  You have a great little smoker there, and there are many experts here with the WSM.  Great info and great people here.

    Good luck and good smoking!
  3. 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!!!


    Also..Sign up for the oustanding E-Course...

  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome from Fallbrook. Please complete your profile to let us know where you  are - if you dont want to put a city just put an area. Good luck with the new smoker
  5. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  to the bestest smoke site in da world!!

    What part of Calif??? city??
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Steve, and welcome to the SMF. That WSM is a great choice, and should last you for many years of smoke, Q, and fun. It's all good my friend.
  7. 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.
  8. fife

    fife Master of the Pit

  9. burn-it

    burn-it Smoke Blower

    Welcome from San Diego!!  Just got my 22.5 WSM and picked up lot's of great tips and info form good folk here at SMF.
  10. 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...
  11. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF from Nor Cal
  12. tyotrain

    tyotrain Master of the Pit

    welcome to SMF nice to have ya.. Have fun and Happy smoking
  13. smokinal

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

  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF steve Good to have you here

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

  15. Wow!

    Hello to you all. So I've started the eCourse and am finding it pretty basic, but interesting :)

    I did post my first qView of my first brisket - feel free to check it out if you haven't already.

    Also, some good news tonight... I just picked up a used Blue/Stainless Weber performer. Used from craigslist, but it's in pretty good shape. It will clean up well!

    Can't wait for my first meal off of that bad boy. But trying to decide - smoke something, grill something, or slow offset cook something? Ideas?

  16. And I'm from San Jose.
  17. smokinal

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

    Nice looking grill! My Weber performer doesn't look like that. What's under the stainless lid?
    Last edited: May 18, 2011
  18. It's got the charcoal box and the propane control/ignitor. [​IMG]
  19. smokinal

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

    That's really cool. I like the stainless top. Great score!

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