New to Smoking!

[harleydad]

Hi everyone, I'm harleydad and live in Northern Michigan. I'm anxious to get started smoking meat as

soon as it warms up. The temperatures have been below 0 for the past several weeks. I'm  looking for all the help and tips that you guys can give me!

 

[dj mishima]

Welcome from Canton, MI!

 

[handymanstan]

Good morning Harleydad,  Welcome from Lansing.  This is a great site and lots of help if you have questions so just ask.

Stan

 

[humdinger]

Big MI welcome Harleydad! Where abouts are you from? As you know, "Up North" is a very subjective phrase in this state! ;-)

 

[wjsmoker]

 

[wjsmoker]

Hi everyone my name is Wanda I live in Conroe Tx. I'm in the process of buying a smoker from Lone star Grillz also in conroe. I will be having a lot of questions about smoking with wood.i am so excited too find this forum.

 

[humdinger]

Hi everyone my name is Wanda I live in Conroe Tx. I'm in the process of buying a smoker from Lone star Grillz also in conroe. I will be having a lot of questions about smoking with wood.i am so excited too find this forum.

Hey Wanda, Welcome aboard. Let us know when your smoker comes in and what questions you may have.

 

[wjsmoker]

Well everybody I just got my pit 3/29/14. It looks great. I tried It out Sunday. I had a lot of problems getting heat up to temp, I used charcoal and wood. I think maybe I didn't build a big enough fire. All ideas welcome[B[/B]

 

[humdinger]

Hmm, were the vents adjusted properly? Was the fire getting enough oxygen?

 

[p da smoker]

Hello everyone.I'm new to this site. Does anyone have a great tasty smoked rib recipe.

 

[humdinger]

Hello everyone.I'm new to this site. Does anyone have a great tasty smoked rib recipe.

Welcome PDA Smoker. You'll find a cornicopia of rib recipes on this forum, but first you need to head over to the "Roll Call" forum and announce your presence. http://www.smokingmeatforums.com/f/133/roll-call
After that, search through this forum for good rib recipes and ideas. http://www.smokingmeatforums.com/f/100/pork
Johnny Trigg and 3-2-1 ribs are some good starting points.