Portland, Oregon Area

[reggie sunset]

Hi all,

been smoking for years, just found this great site!

I also just recently purchased a Kamado Grill which I am loving.  I started out on an offset that I used for years then went to a Traeger wood pellet, and now the Kamado.   Definitely loving the Kamado!  I like my wood pellet but I never loved it, seems to be missing something.  I have always been searching for the ultimate in smoking.. will I ever achieve and be satisfied?  I don't know, cause there is always some piece of equipment out there that I don't have  :)

Nice to meet ya'll 

~Reggie

 

[meateater]

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

 

[nwdave]

Hey, welcome fellow Pacific NorthWesterner.  You've got a lot of neighbors in Oregon and Washington who are members here.  Looking forward to your contributions and insights to the site. 

 

[raptor700]

Glad you're here Reggie

You're right, there's always something you need

 

[smokey mo]

Hey Reggie,

The one thing we never seem to have here in Oregon is enough warm dry days to perfect the craft.  Welcome to the forum, there are quite a few folks here from the 33rd state.

Welcome and have fun learning more and more...

 

[SmokinAl]

   Glad to have you with us!

 

[africanmeat]

Welcome to SMF  I am glad you joint us

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

my advise take the free ecourse you will find it very helpful

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

Don’t forget the 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
 

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...

 

[fpnmf]

Hi Reggie!!

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!!

 The free E-Course is awesome too!!

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

      Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/94076/wsm-mods

http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[thebarbequeen]

Welcome!!  Always happy to see another PNW smoker! You've got some great company down in your area.  Looking forward to seeing and hearing more from you. Cheers!

 

[venture]

Welcome webfoot.  We look forward to lots of seafood posts from you!

Good luck and good smoking.

 

[reggie sunset]

Thanks everyone,

I seem to be so busy this time of year, but I am tryin' to BBQ as much as I can

I have a new Kamado grill that I primarily and smoking with.  It's almost a whole new game but some of the basic principles are the same.  My first was a whole chicken that came out amazing but now I can't seem to reproduce the flavor, not sure if it was the coal I used or my weird idea of soaking my traegar wood pellets and using them instead of wood chips...   they looked crazy but they might have done an amazing thing.

 

[jirodriguez]

Welcome to the forum Reggie! I'm just across town from you near Capitol Hill area. Being in the PNW most important piece of smoking equiptment to have is a covered back porch! LOL

 

[reggie sunset]

LOL !   I agree!  Rain will never slow us down, I Q all year round!

I play , guitar player , singer songwriter type, at a little Wine Bistro over on that side of town called Korkage.. if you ever get a chance pop in and see me.