Howdy

[kon90]

The name is Conor, I am a professional cook who has recently started smoking meat as a hobby. I have never worked in a BBQ restaurant but have experience with bacon and sausage making, not in the home setting though.

I own a used webber 22,5 inch kettle which I have used to smoke some fish, country style ribs, chicken, and sausage with maple and cherry wood. Now that I am more comfortable with controlling the temp and long slow burns using the minion method I`m hoping to try pulling pork soon, or smoking pork steaks in a sort of char siu style. 

Just finished smoking my first fatty, which was just a plain schneiders sausage chub and some chicken drumsticks which I dry rubbed with seasoning salt and basted towards the end with a mix of chili ketchup, mustard, mirin, apple cider vinegar and soysauce, turned out really well. I used maple wood for the first time and it is great, I like the colour of cherry though finally getting used to controlling the amount of smoke in the final product. 

 

[seenred]

Welcome aboard, Conor!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red

 

[kon90]

Thanks for the welcome. I wish I could contribute more on curing at home, but I can`t find any mortons, or other cure, in the area. 

 

[s2k9k]

Hi Conor! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!

We have a couple of forum sponsors who sell cures and everything you would need for sausage or meat curing and there is a wealth of knowledge on here about all of it!

http://www.meatprocessingproducts.com/

http://www.sausagemaker.com/

 

[kathrynn]

to SMF!  We are so glad you joined us! 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat