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cheesehead

Fire Starter
SMF Premier Member
42
10
Joined May 23, 2007
Hello my name is Jeff and I am new to this forum. I am also new to smoking. I received my camp chef smoker today and am looking forward to a smoky weekend. Just wanted to stop in and say Hi.
 

hawgheaven

Master of the Pit
OTBS Member
2,848
16
Joined May 5, 2007
Welcome Cheesehead! You have come to the best forum on the internet... lots of friendly folk and great information here!
 

jts70

Smoking Fanatic
OTBS Member
805
10
Joined Mar 12, 2007
Cheesehead,

Welcome aboard! Feel free to ask questions, lots of advice and good folks here. Don't forget to check out Jeff's 5 day ecourse
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
63
Joined Jul 16, 2006
Welcome, welcome to SMF. Glad you found us.

Remember, the only bad question is an unasked question.

Take care, have fun, and do good!

Regards,

Meowey
 

hillbillysmoker

Master of the Pit
OTBS Member
1,078
10
Joined Feb 7, 2007
Welcome Jeff,
It is nice to see you on the forum. Please feel free to share your smoking adventures with us and to ask questions and draw from the information provided here by the many friendly folks.
 

vraiblonde

Newbie
26
10
Joined May 25, 2007
Hi everyone! I'm new, too, and thrilled to find this forum. I got my smoker several years ago and have done many different meats in it: ribs, brisket, poultry, pork, etc. Probably my favorite is a smoked prime rib, which is so good I could practically eat the whole thing by myself.

What led me to you all is I'm doing a whole brisket for a picnic tomorrow and I was looking for information on how to trim the meat. (First time with a whole untrimmed slab.) Found the main Smoking Meat site, got here from there. Nice to find a whole forum devoted to smoking meat with so many knowledgeable folks.
 

cheesehead

Fire Starter
SMF Premier Member
42
10
Joined May 23, 2007
Thanks to everyone for the welcome. As soon as I can get out of this cubicle I'm going home to put my smoker together and "season" it. Any recommendations on how to properly accomplish this?

Jeff
 

jeremy

Newbie
18
10
Joined Jan 11, 2007
Welcome Cheesehead!
When I seasoned my propane smoker I sprayed it with pam and ran it for a couple of hours at 250 to 300 degrees. I hope this helps.
 

hhersh

Meat Mopper
258
10
Joined Apr 13, 2007
Welcome to the forum . Always glad to welcome a fellow smoker.............
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Welcome Cheesehead -

I have a Camp Chef too. Which one did you get? I love it! If you have any quetion just give a yell!
 

cheesehead

Fire Starter
SMF Premier Member
42
10
Joined May 23, 2007
Since this is my first smoker I got the 18 inch. I can see that maybe I should have gone for the 24 in but this one will work fine for me now.

Thanks for all the friendly remarks. I will let you know how things are going. There is a world of information here in this forum.

Thanks again.

Jeff
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Cheese head -

My first smoker was a cardboard box with a light bulb - obviously I was limited to jerky and cheeses. You'll love it!
 

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