new gal from Philippines

[janluv]

hey everyone! i'm Jan... obviously and really a meat lover... glad to be on this forum and hope to get much from here... :D thanks!

 

[DanMcG]

Welcome to the forums Jan.

 

[janluv]

tanks a lot Dan!

 

[fpnmf]

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!!

Have a great day!!!

Craig

 

[boykjo]

Hey Jan, Welcome to SMF and were glad to have you aboard. Join in and share your experiences, have some fun and don’t forget to post our favorite…

The Qveiw

Happy Smoking

Joe

 

[SmokinAl]

Welcome aboard Jan!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

[mballi3011]

First off welcome Jan to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

http://www.smokingmeatforums.com/forum/list/127

then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

 http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

Welcome to Your New Addiction  

GO GATORS      

 

[beer-b-q]

 

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
 

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[ellymae]

Welcome to the party Jan!

 

[baboy]

Welcome, If you have any good recipes for tocino or longanissa please share them.

Where in the Philippines are you? My wife is from Tarlac

 

[scarbelly]

Hello Jan

Welcome to SMF - glad to have you here with us. Looking forward to seeing your posts. Please be sure to add your location to your profile

 

[richoso1]

Hello Jan, and welcome to the friendliest smoking place on Mother Earth... SMF that is. It's all good my friend.

 

[Fife]

Jan

 

[africanmeat]

Welcome to SMF Jan  Good to have you here

You are in the right place the folks here are help full and knowledgeable    

 

[janluv]

Thanks everyone for a very warm welcome.. I didn't expect to receive such replies... :)

 

[janluv]

Welcome, If you have any good recipes for tocino or longanissa please share them.

Where in the Philippines are you? My wife is from Tarlac

Thanks! Really? Well my grandpa is from Tarlac but I was born in Mindanao and just recently, I transferred to Cebu to continue my studies... :)