New to Forum..Howdy!

[couger78]

Hello everyone!

Glad I found this forum.

I've been smoking meats & other items now for nearly a decade, mostly for family, but also for the occasional neighborhood backyard gathering. With the California summer right around the corner (Springtime has already hit!), I'm looking forward to many more opportunities to fire up the smoker & grill.

Currently my weapons of choice for this endeavor are a Weber Smokey Mountain smoker and one of these for the 'grill work': http://www.graphicreporter.com/uploaded_images/grill_3-780426.jpg

One aspect of smoking I am wanting to jump into is cold-smoking for sausages, cheeses, etc.

So I'm currently in the market for a smoker with broader capabilities than my WSM.

Look forward to getting to know you all

Kevin

 

[scarbelly]

Welcome to SMF. Glad to have another CA member. Look on the right side of the forums for The Amaze-N-Smoker. That will be the answer to your cold smoking needs.  It wont get any better than that unit  

 

[Bearcarver]

Welcome Kevin!

Cold smoking sausage can be very technical, and can be dangerous.

Make sure you find out exactly how to do it, and what type of cure & how much to use.

Cold smoking cheese is a piece of cake! (Cheesecake?)

And like Scar said---The AMNS makes it even easier!

Bear

 

[jirodriguez]

Welcome to the forum, and like they said... just add a AMNS to your Weber Smokey Mountain and you got your self a great cold smoker! If you have any questions about the AMNS send a PM to Todd Johnston, he makes and sells the AMNS and is a regular contributing member on this forum - really nice guy with great customer service.

 

[uncle_lar]

welcome

you will find a wealth of information here and a whole bunch of friendly people!

 

[smokinstevo27]

Welcome to SMF!

 

[meateater]

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

Here's a link to the AMNS. 

http://www.amazenproducts.com/

 

[michael ark]

Welcome. The cheapest stick burner i can think of is a big babby smoker or a uds.

 

[SmokinAl]

 

[shooter1]

Welcome fellow WSM owner!

 

[tyotrain]

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

 

[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 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...

 

[africanmeat]

Welcome To SMF   Good   to have you here.

.you are in the right place the folks here are nice and help full  

Dont forget the Qview

Ahron

 

[alelover]

Welcome to SMF! Learn much you will. There are experts in all phases of food around here.

 

[fpnmf]

Welcome!!

  Craig

 

[oldschoolbbq]

<and don't be shy. Ask what you want and someone will help you out! We are here to have fun and trade ideas,so...

 

[richoso1]

Welcome to the SMF, from SoCal. Save the planet... it's the only one with Q.

 

[Fife]