New in Northern MN (Q view!!)

[nubyte]

Hello.

I recently got a smoker for my birthday, and after doing research this was the first forum i found, and it looks like a good one.  We live in Norther MN, Winton Minnesota to be exact, just outside of the boundary waters.  My Wife picked up a Cajun Injector propane smoker in May for my birthday, and so far i've done two Chickens with Snake Bitten Rub (guess where i found that recipe

) and the chickens turned out great, here is a picture of the finished project.

Currently in the smoker at around 235 degrees i have my first attempt at a Fatty, personally i'm proud of the bacon weave

And here is the finished roll-job

So far everything is going good, i do seem to have problems keeping a steady temp going, but I'm guessing with practice that will get easier.  The only thing left i feel i need is a good thermometer with two probes, the wireless "redi-check" i use now just has one probe, but i think that will make a good Fathers Day gift...

 

[raptor700]

Glad to have you with us

Congrats on the new smoker, Those birds look excellent

 to SMF

Thanks for the Qview

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge.

 

[SmokinAl]

   Glad to have you with us!

 

[smokinstevo27]

looks like you are doin well right out of the gate! Welcome to SMF

Steve

 

[scarbelly]

Welcome to SMF glad to have you here. Ricks chicken rub is incredible and I use it all the time. Your weave is first class 

 

[africanmeat]

Welcome to SMF  I am glad you joint us

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

Don’t forget the Qview          

 

[nubyte]

Thanks for the welcomes, here is the finished product, it looks pretty dang good to me

 

[realtorterry]

Welcome to SMF now how about a sliced pic!

 

[nubyte]

unfortunately it went from sliced to ate in about 4 minutes.  I'll just have to make another for a sliced shot!

 

[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...

 

[fpnmf]

Fatties rock!!

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!!

 The free E-Course is awesome too!!

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

      Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer