New in here...

[gun-smoke]

Hey all,

Im new to all this but I have completed "with your help" my first Boston Butt... it smelled so good that I couldn't wait and took it off the smoker too early and it was slightly tough but still fantastic and after just one of these, I was hooked.    I have a Brinkman Electric and like it quite a bit.

Just a quick note... I read several times in the Christian Bible a few years ago concerning Smoking/Burnt Offerings.  "Iit is an aroma pleasing to the Lord."  So I looked up and noticed that it is in there more than several times  Over 35 times.  So I can certainly say that God is a HUGE fan of Smoking Meats.  No doubt that He loves a good BBQ as well as the next guy. 

Have a Perfect Day

Dan

For reference:

Genesis 8:21
Exodus 29:18
Exodus 29:25
Leviticus 1:9
Leviticus 1:13
Leviticus 1:17
Leviticus 2:2
Leviticus 2:9
Leviticus 3:5
Leviticus 3:16
Leviticus 4:27-31
Leviticus 6:15
Leviticus 6:21
Leviticus 8:21
Leviticus 8:28
Leviticus 17:6
Leviticus 23:13
Leviticus 23:18
Leviticus 26:31
Numbers 15:3
Numbers 15:7
Numbers 15:10
Numbers 15:13
Numbers 15:14
Numbers 15:24
Numbers 18:17
Numbers 28:2
Numbers 28:6
Numbers 28:8
Numbers 28:13
Numbers 28:24
Numbers 28:27
Numbers 29:2
Numbers 29:6
Numbers 29:8
Numbers 29:13
Numbers 29:36
 

 

[adiochiro3]

Nice to know we're backed by the best in the business!!!

  I'm certain God is a BBQ fan for two reasons:

1. He made animals out of meat, and
2. He loves to take His own sweet time gettin' things done and done right (without ever being early or late! -- how does THAT work????!!!!!) 
   

Welcome to the forum!  Would love to see some pix of that first smoke of yours!

 

[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
 

Sign up for Jeff's 5-Day eCourse.   Click Here

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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[SmokinAl]

   Glad to have you with us!

 

[meateater]

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

 

[venture]

Welcome!

Good luck and good smoking.

 

[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!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[raptor700]

Welcome to SMF,

Glad to have you in the family

 

[africanmeat]

to SMF I am glad you joint us

 

[alelover]

I always say if God didn't want us to eat meat he wouldn't have made it taste so good.