Newb Smoker in Florida

[masterofmymeat]

Hello all,

I'm from East Naples, Florida and am a complete newb to smoking

meat.

My wife just bought me a smoker for our anniversary, (4-29), and I've

been successful with ribs but not so with brisket. I think I didn't give it

enough time.

I'm going to go at it again next weekend and let it smoke longer. This

weekend I'm going to attempt a turkey.

Anyway, glad I found this forum and look forward to advice and stories

from all over about Smoking meat and anything else I can fit in my new

smoker.

Mad about smokin',

James

 

[Dutch]

James, Welcome to SMF. Lots of great information to be found here.  As a general rule, plan on 1 1/2 hours per pound of meat.

Be sure to sign up for the free 5-day eCourse.

Enjoy the Smoke!

 

[realtorterry]

Welcome to SMF, gald you found us!

 

[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!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[raptor700]

Hi James,

Glad you joined the SMF family

Good luck with the bird, there is lots of info on the subject here, Just use the search and you'll have no problems.

 

[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
 

Sign up for Jeff's 5-Day eCourse.   Click Here

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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[meateater]

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

 

[pineywoods]

James welcome to SMF from N. Fl glad you joined us. Congrats on the new smoker. You'll find lots of good info and some great recipes here. If you haven't already get yourself a good digital meat thermometer you'll find most of what we smoke we go by temp and not time. Have fun and happy smoking

 

[SmokinAl]

   Glad to have you with us!

 

[shooter1]

Welcome aboard James!

 

[alelover]

 

[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