New from Ks.

[kandl]

Hello everyone, my name is Kevin and I've just this year gotten into really trying to smoke meat.  I've found tons of very useful tips and info on this site.  I have a little Brinkman barrel style charcoal grill that I use with a water pan over half and coals below that and meat on the other half.  I know its not ideal but it has actually worked out really good so far.  I've done spare ribs, brisket, country ribs, corned beef brisket, and a chuck roast on it and only problem I've had so far is getting too much salt in the seasonings/rubs I've used.  I'm looking forward to trying new things and making the things I've already done even better.  

 

[themule69]

Kevin

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

 

[s2k9k]

Hi Kevin! :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!

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!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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!

 

[kathrynn]

to SMF!  We are so glad you joined us! Commercial Rubs do have a lot of salt in them.  There are bunches of recipes here that are not as salty.  Browse around and you will probably find one that you like.

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

 

[kandl]

Thanks everyone for the welcome!  I'm glad to be here, Everything I've done so far has been based on tips and information I've gotten from this site and I have not been steered wrong yet!  I can't wait to try out some new meats and share the experience with all of you. 

 

[seenred]

Hi Kevin, and welcome to the forums!  This is a great place...just ask when you need help and you'll get plenty!

Red

 

[smokeamotive]

:welcome1: to SMF from K.C. Kevin! Lots of great people and tons of info here. Where in N central Kansas are you located? Grew up here in K.C. but spent summers in N. central Kansas in Waterville.

 

[pgsmoker64]

Hi Kevin!

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill