Newbie Here!

Discussion in 'Roll Call' started by psycho dad, Jan 2, 2012.

  1. psycho dad

    psycho dad Smoke Blower

    Hey Guys,

     I am brand new to smoking meat, my first I just got a Masterbuilt electric cabinet for my birthday.

    I lost an apple tree in a hurricane last fall and cut it into logs, which got me thinking about using it to smoke meat.

    My first attempt was a ham yesterday which came out pretty nice.

     I have some "Green" county sausage I bought from a little store down the road that I want to smoke for dinner tonight.

    I'm searching the forum for threads on temp and cooking time, but so far its more advanced stuff like making sausage.

    Any quick advice would be great.

    I'm sure I'll be spending a lot of time here, maybe make some new friends.


    - Jay
  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  3. smokinal

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

    Welcome to SMF Jay! Glad to have you aboard!
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF - glad to have you here 
  5. rgacat

    rgacat Meat Mopper SMF Premier Member

    Glad to have you on board Jay. Someone will be along shortly to help you out.
  6. davidhef88

    davidhef88 Master of the Pit OTBS Member

    welcome to SMF.  Don't forget to post us some pics,  we love to drool over everyone elses creations.
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]   I have an MES 30 and love it!!! 
  8. Welcome to the forum!  There are a ton of folks on the form that know A LOT about smoking that will help ya out in a flash with your questions.


    This is kind of a touchy subject around here but as for the fresh sausage, since it probably doesn't have a cure, I would suggest you make sure you get it from 40 degrees IT to 140 degrees IT within 4 hours... a little quicker wouldn't hurt.  There's a ton of info about food safety on the forum and on the web.  Ya just need to be careful with fresh sausage that doesn't have a cure IMVHO... others have different opinions on this subject and YMMV.....


    The advanced search function on this forum is very useful for finding this type if info.


    And, as Craig points out, the 5 day eCourse is definitely worth the time.

    Welcome to your new addiction!



  9. psycho dad

    psycho dad Smoke Blower

    Thank you!

    I just put them on at 185, they should be ready for dinner.
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...I would highly recommend you smoke them at 215-225*F. You want to take them to 165*F Minimum and depending on how thick they are and the starting temp, the smoker may have a hard time getting there at 185*F in a reasonable time...You can always give them a quick crisp up and reheat in a Pan...Sure beats a day or two in the Bathroom!...JJ
  11. What Chef JimmyJ said....I forgot to state that the final IT should be a min of 165 as Chef JimmyJ points out.

  12. psycho dad

    psycho dad Smoke Blower

    I'll definately double check with 2nd thermometer.

    Thanks again
  13. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
  14. Welcome to SMF and Happy Smokin!     [​IMG]
  15. psycho dad

    psycho dad Smoke Blower

    sausage came out great, I had 4!

    Wife said they were too spicy, she had one bite. Oh well, more for me.

    Next weekend - RIBS!
  16. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

    good too hear your smoke came out great. get yourself a camera and post some Q-view of your next smoke. We all love Q-view
  17. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  18. Great to hear those sausages came out to your liking!  Good job!

  19. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF

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