Hi from Virginia

[sarnott]

Hi,

My name is Scott and I joined a while ago but have been "lurking" and learning and finally decided to post. I have been smoking for quite a while but usually once every two months or so and never really took notes or focused on learning by doing and getting better. This week isn't only my first post but also the first time I've smoked three times in about a week (BBQ chicken thighs suffed with sausage and cheese last Sunday, a brisket on the Fourth of July, and a smoked, reverse sear Tri Tip today.

My family seems to like it, left overs don't hang around long and I'm taking nots so I can do better on each next time (although, all seemed to come out pretty good and, it was my best brisket to date).

Somebody on SMF suggested that we keep a log and it was a great idea. Thank You, whoever it was.

Cheers,

Scott

Hampton, VA

 

[davidhef88]

:welcome1:Thanks for becoming an ex-lurker and joining. As you know we like pics, so where are they? :biggrin:

 

[sarnott]

Well, I did take pictures but need to find the right cable to get them into the computer. Is there a preferred forum to post them on? I actually did learn to take notes on what I do right and wrong from this site so, I have at least some idea what I did, LOL

 

[s2k9k]

Hi Scott! 

  [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out! [/color]

[color= rgb(24, 24, 24)]Your best off to post them in a forum that fits the category, like your chicken thighs would go in the "Chicken" forum and your brisket and tri-tip would go in the "Beef" forum. You can start your own threads so it is dedicated to your work.[/color]

[color= rgb(24, 24, 24)]I would love to see a couple of pics of that tri-tip in this thread I started last night:[/color]

http://www.smokingmeatforums.com/t/124575/the-continuous-reverse-sear-thread

Just so you know since you are new if you post any pics our software will probably hold the post until a moderator can approve it. Just be patient and don't double post it because you don't see it show up right away, someone will get to it! We do this to keep the spammers out and so no one posts anything inappropriate until we get to know them. This only lasts until you make about 20 posts.

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a whole lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[scarbelly]

Hello Scott and 

to SMF - glad you finally decided to join in the fun - 

 

[smokinhusker]

Hello Scott and welcome to SMF! I have to say the chicken you smoked sounds interesting and hoping to see some pics and details!!!!

Great that you are taking notes...they really help when you want to go back over and change something in one of your smokes.

 

[jrod62]

Welcome to SMF :welcome1:

 

[oldschoolbbq]

Hello, Scott. It was me with the suggestion. The greatest shortcut to the learning curve I can concieve.

Asking your questions here willget you a miriad of answers , however you can sort out the ones that help, who knows, you may be the next "world's Champ".

Have fun and...

 

[joshrichards]

Welcome to SMF!