I have just lately got a MES 30 Being new to smoking I can use all the help I can get. Thanks
jc1947 Smoking Fanatic Original poster SMF Premier Member Jun 8, 2011 484 12 Northern Indiana Jun 20, 2011 #1 I have just lately got a MES 30 Being new to smoking I can use all the help I can get. Thanks
cowgirl Legendary Pitmaster OTBS Member Oct 2, 2007 7,644 48 Oklahoma Jun 20, 2011 #2 Welcome JC1947, you've come to the right place. :)
beer-b-q Gone but not forgotten. RIP OTBS Member May 1, 2007 10,098 40 Jun 20, 2011 #3 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. Go into your profile and Under Location put where you are. City & State or Area & State will do. This will help members when answering your questions. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment. Do Not Post your other questions and smokes in the Roll Call Forum. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen". Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off). A good choice for a remote dual probe thermometer is the Maverick ET-732 Remember, We Always Cook by Temperature and NOT BY TIME... Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
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. Go into your profile and Under Location put where you are. City & State or Area & State will do. This will help members when answering your questions. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment. Do Not Post your other questions and smokes in the Roll Call Forum. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen". Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off). A good choice for a remote dual probe thermometer is the Maverick ET-732 Remember, We Always Cook by Temperature and NOT BY TIME... Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
meateater Legendary Pitmaster SMF Premier Member Oct 17, 2009 8,982 63 Hendertucky, Nv. Jun 20, 2011 #5 Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
raptor700 Master of the Pit OTBS Member May 20, 2010 4,065 56 Crestview, Florida Jun 20, 2011 #6 Welcome to SMF JC, Just do some reading and use the search tool. Ask questions if you need help on a specific smoke, and you'll be a Q king in no time.
Welcome to SMF JC, Just do some reading and use the search tool. Ask questions if you need help on a specific smoke, and you'll be a Q king in no time.
SmokinAl SMF Hall of Fame Pitmaster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Jun 22, 2009 51,491 12,489 Central Florida (Sebring) Jun 21, 2011 #7 Glad to have you with us!
fpnmf Gone but not forgotten. RIP OTBS Member Jul 19, 2010 7,282 82 Fl Jun 21, 2011 #8 Hi JC!! 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
Hi JC!! 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
africanmeat Master of the Pit OTBS Member Mar 28, 2011 4,729 38 Cape Town South Africa Jun 23, 2011 #9 Welcome to SMF I am glad you joint us Don’t forget the Qview