New Member

[joeschmoker]

Hi folks,

Call me Joe.  I'm from Jeffersontown, Kentucky and just getting ready to get started in smoking, although I know quite a few people that do it.  The taste finally won me over.  I've always loved smoked foods, but recently had some smoked pork tenderloin at a little country restaurant and it was the final straw.  When my son recently asked me what I wanted for Fathers Day I told him a smoker and have been investigating them ever since.  Probably going with the MES30.  

Checked out some of the forum threads in the electric smoker board to get some information and decided to register to ask a question and because I expect I'll be stopping by occasionally for advice and maybe to brag about some smoking I did if all goes as planned (fingers crossed).  Great website and I'm sure I'll be back in the future.

 

[fpnmf]

I have an MES 30 and love it!!

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 great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

 

[adiochiro3]

Welcome to the SMF family!  Glad to have you aboard!

 

[eman]

Welcometo SMF!!

You will be real happy w/a MES.

 

[tyotrain]

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

 

[daveomak]

Joe, Welcome to what just might be your new home. Lots of friendly people with great recipes here. You will soon be "hooked" on how great the simplest of meats can taste. Enjoy the long smokey ride.

Dave

 

[SmokinAl]

  Glad to have you with us!

 

[ecto1]

MES is a might fine smoker welcome to our club.

 

[jmasterj]

Hi Joe,

Welcome to the SMF. I'm a newbie too, and I will be checking in for tips and pointers. Theres a ton of info here and I can tell from the post I read these are some good friendly folks. I'm looking forward to reading as well as posting comments. Good smoking.  j

 

[joeschmoker]

Thanks for the welcome, folks.  After reading some of this forum I've already talked myself into going with the MES40 since I started this thread.  I love having people over for some BB and ribs (oven and grill in the past) and was concerned about the 30 having enough room for all the ribs I'd need for the bigger get togethers.  With the 40 I think I'll be able to do a BB and a mess of ribs without having to cut the ribs or cram everything in.

 

[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      

 

[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...

 

[meateater]

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

 

[michael ark]