Noob Pulled The Trigger...

[bosshogg]

Hello Everyone-

I just pulled the trigger and ordered myself a WSM 22.5 cooker.  I can't freakin wait for it to get here.  I've been over here salivating over the ABT threads thinking about the goodness that will come off that bad boy in the near future.

This will be my first "smoker", but I've been doing "outdoor" cooking for a long time now. 

Just wanted to stop in and say hello, and say thanks to all the folks who contribute here.  I've gained a lot of knowledge just from hanging out here and reading through all the posts. 

Thanks,

Jeremiah

 

[ellymae]

Welcome to the party BossHog - congrats on the purchase - have fun with it!

 

[alaskanbear]

Well all I can say is

  to a wonderful and helpful site!!  Wheres ya home 20??  Nice to know from where you call home..

Rich

 

[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!!

Have a great day!!!

Craig

Also..Sign up for the oustanding E-Course...

http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[jirodriguez]

Welcome to the forum Jeremiah! You will really like the WSM, they are super user friendly and the 22.5" has a lot of room. Just remember they run a little hot the first half dozen smokes or so.

 

[bmudd14474]

Welcome to SMF. Your going to love the WSM.

 

[roller]

Welcome and congrats on your new purchase...Have fun with it...

 

[bosshogg]

Well all I can say is

  to a wonderful and helpful site!!  Wheres ya home 20??  Nice to know from where you call home..

Rich

I am in the Louisville KY area.

 

[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
 

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. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[SmokinAl]

Welcome to SMF! Congrats on the new WSM!

 

[africanmeat]

Welcome to SMF  Good to have you here

You are in the right place the folks here are help full and knowledgeable