Newbie

[nhbuck]

Greetings, looking to learn a lot here. Purchased a Brinkman Smoke n Grill last night for my first venture into smoke world.

My name is Steve and I live in the Greenville SC area. Born in NJ lived in NH for a while. Love my Harley and Deer Hunting.

4 kids, 2 boys n 2 girls, oldest boy is in the USAF, the girls are still in NH and the 11yo son is here with us in SC. Also have a fairly new grandson in NH he is just over a year old. Trying to get the girls down here so I can have that little rascal of a grandson here instead of only seeing him once or twice a year. Love BBQ and all food really!!  Always wanted to build a larger smoker/grill, have the welder, bedframe and some chrome exhaust pipes from the Harley just can never find the time to do it. Someday. 

Ok seasoned the Brinkman last night. Fired it up again this morning to try some venison jerkey and a few ribs. No sauce on the ribs figured just see what they do and will throw some sauce on before I pull them off. Venison marinated overnight. Have the ribs low over the water pan and the jerkey up high. Time will tell. Looking to have fun with this and prepare plenty of venison in the fall and a brisket and turkey for the holidays.

Anyone have a suggestion on keeping the temp up into the middle of the ideal range on the Brinkman? I would imagine if you crack the little door a bit the draft would have charcoal heat up a bit?  Thanks and looking to learn a ton here!!  

 

[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
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[SmokinAl]

   Glad to have you with us!

Hopefully someone with your smoker will be along to answer your questions.

 

[nhbuck]

Thanks for the welcome. Just pulled the venison jerkey off the smoker. Gave it to the neighbor to try. We were talking last night as to how I was going to have one whole deer processed into just bologna and jerkey this year. After his taste test, he laughed and said don't pay anyone to do your jerkey, in fact I want you to make mine this year!! Success on first try. The wife who is not a venison fan tried a bite, she had a second piece.

 

[meateater]

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

 

[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...

 

[africanmeat]

to SMF I am glad you joint us   

 

[raptor700]

Hi Steve

to SMF