Let's try to remember why we're here.

[smokin monkey]

Personally I like a description of what folks have done. I also post and follow people on Instragram, and find it very frustrating just to see a picture, and back slapping! One guy now puts an explanation up and I LIKE every post he dose for support!

Also being a relative new member reading posts has taught me every bit of experience I have gained.

My 2 pence

Smokin Monkey

 

[demosthenes9]

What the heck, will wade into this anyways.  Like many of us, I'm a member on a number of BBQ forums.  One thing I've come to notice is what sets this place apart is exactly what MD is talking about.   I can scan through another site and see lots of posts with pics that say "here's what I cooked" without much detail as to the process.   There's some useful information to be gleaned now and then, and it's nice looking at what other people are doing, but the vibe there is completely different than it is here.

Seriously, the amount of information here is staggering.  Even those of us that are seasoned smokers can learn new things every day precisely because people talk about the process.   I mean, I had never given thought to curing my own bacon before coming here, let alone any of the other types of charcuterie often discussed.  Funny enough, on one of the other sites, a thread about charcuterie popped up and it was filled with the most wonderful pictures.   Sure, it was awesome to browse through the posts and see the wonderful things that members had done.   Thing is though, there wasn't a single post in the thread that discussed the processes people used.  I saw a lot of cool pics, but came away from that thread having learned almost nothing, other than the names of some cured meats.

So, if I want to look at some pics of home cured Pancetta, I'll pop into the thread on that other site.  If I want to learn how to cure my own pancetta, I'll wade into pancetta threads here at SmokingMeat.

FWIW< I don't think MD was trying to request any "rules" be put in place, but rather, it was an attempt to make sure that this forum didn't become more like the others.  I can appreciate that. 

 

[smokin monkey]

This is what I like Thumbs Up

http://www.smokingmeatforums.com/t/185660/more-stuffed-meat-balls#post_1349420

Simple and informative, and as we all know folk in America have different food/ideas than us across the Pond in the UK, so even this simple dish is good to see.

Thumbs Up Thumbs Up
Smokin Monkey [emoji]133660013031[/emoji][emoji]128077[/emoji]

 

[dirtsailor2003]

image.jpg

• dirtsailor2003
• Apr 14, 2015

Mmmmmmm Pork I like it!

 

[gary s]

Reading through this Thread, there are a lot of good points.  Back when I first came aboard, I was amazed at the information and Pictures, Like the old saying a picture is worth a thousand words !   Which is true, I think when you are trying to explain something (Especially to a Newbie) Pictures are important. How many time have you veterans seen a new member ask "What is that or what does this mean" ?

Now I as well have been guilty of not going the whole mile from time to time, And realize that many don't have time or really haven't figured out how to post their entire smoking process. But if you "Can"  throw in a picture it surly helps, And I probably speak for the majority WE All Like Pictures.

Gary

 

[timberjet]

 
Since I use Tapatalk for probably 95% of my posts, I hate typing with my phone, so I typically first post pics with my phone, then when I have a moment, I'll find my laptop and then add text.  Sometimes it may be10 minutes to 2-3 hours before I am able to get to a phone for I might be on a boat fishin'.   I am probably adding fuel to the fire.  If so, sorry. Ah I do try to remember to type in  "will add text shortly" at the top of my phone posts.

same.

 

[joe black]

Since I have only been here a little over 4 months, I feel that maybe I should not have an opinion. However, on the other hand, I guess my $0.02 is worth what anyone's is.

With that, I like the recipes, methods, explanations, etc. I can decipher the information that I want to put in my memory bank. Also, I really like the pictures. I can look at them and judge for myself if I like the color, bark, prep or whatever and determine if I would do it quite like that or not. A little more time, a little less time, more or less rub, etc. I can also learn from what is in a photo besides the meat. The way the cooker is set up, the way the fire is working, the brand of charcoal, and other things that may be in the background of the picture.

The real learning process comes ideally from a combination of both. I think that should be a reasonable conclusion. Pictures with an explanation or comment give a total, well-rounded view of what is being done.

The thing that I don't like is one liners that say nothing. As I look through the site, I'm looking for substance - quality, not quantity. I would be happy with 1/4 of the posts everyday if each one really had something to add. I get tired of seeing a post that says, "what he said" or "^^^^^" with nothing else to say or add. I would rather spend my time learning something new.

Thanks for allowing me the opportunity to express my opinion, Joe

 

[timberjet]

Yep, a little info goes a long way. I love it when someone asks such a vague question that you can't even figure out what they are talking about. I swear some people think that you are right there with them and you should just know what they are doing and how they are doing it. What kind of rig etc....I love to help, but sometimes it's frustrating when the you have to pry any information you can out of them with a crowbar. So I too agree with Md. Include a little info, no big deal.

 

[demosthenes9]

The thing that I don't like is one liners that say nothing. As I look through the site, I'm looking for substance - quality, not quantity. I would be happy with 1/4 of the posts everyday if each one really had something to add. I get tired of seeing a post that says, "what he said" or "^^^^^" with nothing else to say or add. I would rather spend my time learning something new.

Thanks for allowing me the opportunity to express my opinion, Joe

Nice post.  One thing I'd counter with is to say that  posts like  "what he said" or "^^^^^",  "with nothing else to say or add" actually do add something.  It's another person co-signing what someone else has said. 

 

[bbqbrett]

I guess I never gave the matter a lot of thought. Always like looking at the pictures and for the most part if I ever had a question I ask in the thread. Usually gets answered as most people here are pretty good about sharing.

 

[welshrarebit]

Nice post.  One thing I'd counter with is to say that  posts like  "what he said" or "^^^^^",  "with nothing else to say or add" actually do add something.  It's another person co-signing what someone else has said. 

^^^^^^^ Yeah that ^^^^^^^^! [emoji]128521[/emoji]

 

[Bearcarver]

There's actually a lot more info given on Threads now than when I started 6 years ago.

Every time I wanted to try something new, I used to look up 6 to 10 threads of the same meat. Then I would take notes of what temp they each did, how long, if and when they foiled, foiling juice?, etc, etc. Some guys gave temp, but not how long for each temp. Some gave when they foiled, but no temps. There were none that gave everything in one thread. Then I would view the notes and I made a plan by seeing which of those things the majority agreed on. That would give me a starting plan. It took hours, but it always worked. I would then make adjustments on my own, depending on the results.

That was when I decided to make my threads into Step by Steps, so anybody new like I was at that time can just follow everything needed right on my individual Step by Step. Once you do it awhile like I do, it becomes second nature. There may be things on my Step by Steps that some people think aren't needed, but I put them there in case anybody wants to know it.

There are a number of guys on here that are doing much the same nowadays, and are pretty easy to follow. I won't name them, because I don't want to miss anyone.

This is a Great Forum, with a lot of Great Guys on it !!!

Let's not forget that Jeff has a lot of Great Step by Steps, and you can find them at the bottom of my Step by Step Index, along with GaryS's and SQWIB's.

Bear

 

[drdon]

Well- here’s some input from someone who has always loved pulled pork and spare ribs. I would have NEVER, NEVER, I mean……NEVER known about, much less understood what a fattie(fatty) was, or an ABT, or the concept of smoked almonds. I personally try to gleam a sliver of knowledge form all the posts I read. If it weren’t for pictures, I would have to say I wouldn’t understand where to put my AMNPS. I wouldn’t be able to understand what bark was. And  there is a “CURE” for meat? (I didn’t even know it was sick) Let’s not even MENTION a “mailbox mod”! Sure pictures help….ALOT.  But I’ll take any info I can.  As a neophyte in the smoking world, I feel I have very little to offer, but I REALLY appreciate the wisdom and humor of the people on this site. There are so many of you folks to thank that I would be afraid to leave one out if I mentioned anyone by name.

 In short………THANK YOU EVERYONE. (I’ll remember why you’re here).

Rant over.

Don

 

[unclebubbas bbq]

I waited until the pork butts went on sale...I purchased from Arnold's Meats on Jan 14, 2015 for $1.49 lb @ 11.12 pounds that came to $16.57 plus a 6% sales tax. It sat in my frig at 38 degrees for 3 days. I took it out the frig and let sit for 1 hour before it put my rub on it. I then lit my Smoke Hollow Pro 44" smoker, filled the water pan with exactly 2 gallons of luke warm tap water....+/. 70 degrees and waited until the temp reached 250 degrees....sorry no pictures of my smoker

2015-01-30 17.38.48.jpg

• unclebubbas bbq
• Apr 15, 2015

2015-01-31 20.31.47.jpg

• unclebubbas bbq
• Apr 15, 2015

I then used 1/4 cup of French's (not Guldens) yellow mustard and rubbed it all over the pork butt until it was completely covered. I then used my rub mixture of smoked Hungarian paprika, salt, black pepper, garlic powder, onion powder, chile powder, cumin, allspice, coriander, old bay, slap your mamma rub, celery salt, mustard powder. I can give exact measurements, its a secret.

I'll be back later to finish I need a nap!

 

[gary s]

We're watching 

 

[bmaddox]

^^^^^^^ Yeah that ^^^^^^^^! [emoji]128521[/emoji]

I was waiting for someone to do that 

 

[unclebubbas bbq]

Oh no, I'm being watched

 

[tropics]

 
Oh no, I'm being watched

You could have declared 

 

 

 

[joe black]

Thanks, Welsh. At least I know that someone reads what I have to say. BTW, where's my case of Coffee, Kona boy?

 

[humdinger]

 
I waited until the pork butts went on sale...I purchased from Arnold's Meats on Jan 14, 2015 for $1.49 lb @ 11.12 pounds that came to $16.57 plus a 6% sales tax. It sat in my frig at 38 degrees for 3 days. I took it out the frig and let sit for 1 hour before it put my rub on it. I then lit my Smoke Hollow Pro 44" smoker, filled the water pan with exactly 2 gallons of luke warm tap water....+/. 70 degrees and waited until the temp reached 250 degrees....sorry no pictures of my smoker

2015-01-30 17.38.48.jpg

• unclebubbas bbq
• Apr 15, 2015

2015-01-31 20.31.47.jpg

• unclebubbas bbq
• Apr 15, 2015

I then used 1/4 cup of French's (not Guldens) yellow mustard and rubbed it all over the pork butt until it was completely covered. I then used my rub mixture of smoked Hungarian paprika, salt, black pepper, garlic powder, onion powder, chile powder, cumin, allspice, coriander, old bay, slap your mamma rub, celery salt, mustard powder. I can give exact measurements, its a secret.

I'll be back later to finish I need a nap!

Excellent details....but do you think we could get a few more pics? lol jk

Good healthy debate everyone! Much was accomplished. Take 5...smoke em if you got em!