New guy

[collinsj1986]

Hello everyone my names Jimmy and I'm from Bloomington, Illinois. I have had my smoker, a vertical gas smoker, for about 6 months but am recently getting more and more hooked on smoking! I have done some good butts and ribs so far, and am planning on doing a brisket this weekend.

 

[kathrynn]

 to SMF!  So glad you joined us!

Would you mind updating your profile to show where you are from?  You will probably meet some neighbors here!

Also...if you haven't signed up for Jeff's E-course....do it!  It's free and has a wealth of information on it!  Here is a link to get you started! http://www.smoking-meat.com/smoking-basics-ecourse

If you need any help...just shout!  Happy to help out where I can!

Kat

 

[disco]

Welcome. I have only been on the forum for a couple of months but I have really learned a lot. The only downside is it has given me so many ideas I don't know when I will find time to do them all.

I hope you will post some pictures of your next project.

 

[sound1]

Welcome to the group. Like Disco said, So many ideas on here, so little time. 

 

[s2k9k]

Hi Jimmy! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! 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! 

 

[pgsmoker64]

Hello Jimmy,

And 

 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

 

[collinsj1986]

Thanks for the warm welcome everyone just picked up a 5 lb. brisket, and all the fixins to make some ABTs. I plan on starting the brisket around 5 am, I just got done putting a rub to it and it's fridge. I'll post more pics tomorrow of how it's all going. I'm trying to post a couple pics of it now but I am having trouble. I am on an iPhone...