New Smoker here with a house warming gift

[nickrp]

Hey all, just got my first smoker for a house warming gift from my parents.  18.5 Weber Smokey Mountain.  Just got it today,and have a small chicken on there as a test run.  (4 hours, 265*???)

My wife and I live in Southern CA (Brea, north OC), just bought our first condo and I recently discovered I really like BBQing and I loved smoked meats, so now that i can smoke my own, im sure I'll be asking a lot of questions!  Thanks in advance for all your help!!!

 

[nickrp]

So came out amazing!  I'm hooked!  I don't have any cut up pics cause everyone was too hungry and we devoured it. I put on way to much coal so it was still smoking away after the chicken so i threw on some turkey bacon we had in the fridge which came out amazing as well!  chopped it all up with some homemade BBQ sauce and gonna make chicken/bacon sandwiches for lunch tomorrow.  

 

[jefflisa828]

congrats and welcome to smf food looks great

 

[michael ark]

to the obsession

 

[scarbelly]

Hi Nick

Welcome to SMF - glad to have you here with us - geat to have another smoker in So Ca

 

[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...

 

[SmokinAl]

Welcome to SMF. There's a lot of WSM owners here.

 

[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!!

Have a great day!!!

Craig

Also..Sign up for the oustanding E-Course...
AC
http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[africanmeat]

Welcome to SMF Nick Good to have you here

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

Smoking is addictive