Newbie Here!

[psycho dad]

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.

Thanks!

- Jay

 

[fpnmf]

Welcome..

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!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

 

[SmokinAl]

Welcome to SMF Jay! Glad to have you aboard!

 

[scarbelly]

to SMF - glad to have you here 

 

[rgacat]

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

 

[davidhef88]

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

 

[bluebombersfan]

  I have an MES 30 and love it!!! 

 

[graystratcat]

[h2]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.[/h2][h2] [/h2][h2]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.....[/h2][h2] [/h2][h2]The advanced search function on this forum is very useful for finding this type if info.[/h2][h2] [/h2][h2]And, as Craig points out, the 5 day eCourse is definitely worth the time.[/h2][h2]Welcome to your new addiction![/h2][h2] [/h2][h2]-Salt[/h2]

 

[big casino]

 

[psycho dad]

Thank you!

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

 

[chef jimmyj]

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

 

[graystratcat]

What Chef JimmyJ said....I forgot to state that the final IT should be a min of 165 as Chef JimmyJ points out.

-Salt

 

[psycho dad]

I'll definately double check with 2nd thermometer.

Thanks again

 

[venture]

Welcome aboard!

Good luck and good smoking.

 

[smokedinstl]

Welcome to SMF and Happy Smokin!    

 

[psycho dad]

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!

 

[sprky]

 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

 

[ecto1]

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.

 

[graystratcat]

Great to hear those sausages came out to your liking!  Good job!

-Salt

 

[jrod62]

:welcome1: to SMF