Newbie from Las Vegas ready to get knee deep in smoking

Discussion in 'Roll Call' started by scorp, Jul 8, 2011.

  1. scorp

    scorp Newbie

    Hi all,  I live in Las Vegas, from Vancouver, Canada originally so literally came from the rain forest to the desert.

    I'm brand new to smoking meat and am looking to buy myself a Weber Smokey Mountain after doing loads of research.  

    I haven't decided on the size, if I should go for the 18.5 or the 22.5.  Are there any threads on here anyone can direct me too on the pros and cons of each size?  I won't be smoking for more than 4 - 6 people.    I've been doing some searching on here to try and find the answer but am overwhelmed by all the threads.  I appreciate any advice I can get!
     
  2. You can fit a ton of food on the 18" WSM, more than enough for 6 or even 10 people depending on what your menu is. Don't forget that the 22" is going to require significantly (that's a relative term, so no one take issue with it, lol) more fuel to run than the 18". Unless you plan to entertain for a crowd, or you have the cash to buy and the cash to feed and the room to store the larger model, then go for the 18".
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Nevada or New Mexico? 
     
  4. scorp

    scorp Newbie

    Thx for the quick replies guys!   I'm in Las Vegas, Nevada. 

    Lovin Spoonful and Craig, your postive feedback on the 18.5 in WSM has made me decide on that one.  I will read through those threads Craig posted, thank you for that. Also I have been lurking on this thread for about a week before I got the nerve to post so I have already signed up for the ecourse which I still to get around to reading but will do that tonight.

    I found a Home Depot here in town that has the 18.5 in WSM in stock so I'm making my hubby go with me to get it tomorrow.   (yeah I'm a girl, hope that this isn't just a men's only smoking forum!) 

    Thanks again guys, I look forward to learning alot on here. 
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]  scorp,

    There are more girls here than you think,

    But we don't discriminate when it comes to Qview.[​IMG]   LOL
     
  6. venture

    venture Smoking Guru OTBS Member

    Welcome.  Lots of friendly and helpful folks here.

    Good luck and good smoking.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    We have lots of ladies here that smoke. [​IMG]
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, from Bullhead City,AZ
     
  11. scorp

    scorp Newbie

    Thanks guys!  Glad to know there are lots of ladies on here as well.   I had to postpone by trip to get my WSM till tomorrow, bummer.  I am definite on the 18 in one so I am anxiously waiting for tomorrow to arrive.  I feel like a kid waiting for Christmas morning (only knowing what my present is going to be!).
     
  12. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Welcome. I am a newbie here also(3 weeks). I love this site and I am hooked on smoking. Don't ever be afraid to ask questions, someone will answer. Check out some recipes I found a BBQ sauce that I tweaked with some smoked jalapeños. It is hot and delicious.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    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...
     

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