New Member

[herscht]

Since I found this forum, I have been enjoying it guite a bit, so it's only fitting to follow the recommendations and introduce myself.  My first name is Ralph and I am from the Pittsburgh area.  I own a tavern/restaurant in the area and have enjoyed grilling food for decades.  Downside of that is you are expected to cook every time there is a hint of grilling.  I consider myself good on the grill.  It is nothing for me to grill year round and to be outside with several inches of snow on the ground.  Since the weather broke this spring, I have been laying brick for a bbq grill and it's nearing completion.  About a week ago a friend of mine bought a smoker and my jealousy brought me to the internet and to this site.  By the end of the week I intend to have a Masterbuilt 40 for my back porch, which is enclosed.  This should be a nice complement to my brick grill.  It may not look as professional as the smoker since it lends truth to the nursery rhyme, 'There was a crooked man, who had a crooked......'
 

Another specialty of mine is cheesecake.  I have a couple of commercial customers.  I bring this up because I use the internet extensively to search new recipes and better ways of doing things in the kitchen.  I have done this for food recipes, rubs, sauces and the like, along with creating my own.  To me it's fun.

So by the end of the week I intend to be reading and doing the things to get myself set up for a good summer of eating.

I have enjoyed reading the posts and articles here.  I have used forums in the past for different areas and have always found them to be helpful and friendly.

 

[fpnmf]

Hi Ralph!!!

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

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

 

[scarbelly]

Welcome to SMF - you will find lots of great info on the MES here. My suggestion would be to order an A MAZE N SMOKER now so it gets there at the same time as your MES. You are going to love both of them

 

[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    

 

[Bearcarver]

Welcome to SMF - you will find lots of great info on the MES here. My suggestion would be to order an A MAZE N SMOKER now so it gets there at the same time as your MES. You are going to love both of them

What Scarbelly said!!!

All kinds of help from MES 40 owners (MES Lovers) here!

Yup---You'll want an AMNS---Might as well get it over with, and some dust flavors of your choice.

Bear

 

[SmokinAl]

  Glad to have you with us!

 

[sqwib]

welcome Ralph

 

[meateater]

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