Roll Call for the new guy

[newbbqer]

Hey everyone,

Just signed on and wanted to introduce myself.  Just got a Char Griller Smokin Pro with the SFB and I spent quite a few days perusing these forums getting all sorts of great ideas for mods to the smoker.  I implemented the extender for the chimney and set up a burn box separated from my drawer in the FSB to allow for more air flow to the coals and also to allow me to use the Minion method.  You guys have been awesome so far and I haven't even started 'cueing.  I'm sure I'll have loads more questions after I make my first attempt this weekend(going pork butt to keep it easier for my first time) and I look forward to the feedback.  Keep it up and thanks a bunch.

Newbie in the Northwest

P.S. I suck at dealing with forums so if I did this wrong please let me know what I did wrong so I can get it right next time. thanks :-)

 

[richoso1]

Welcome to the SMF, and good luck on the pork butt. As you get used to posting and replying, things will become a little more easier for you. It's all good my friend.

 

[werdwolf]

Welcome and enjoy the forum. Post looks fine to me

 

[eman]

welcome to the forum and your new addiction.

 you picked a great slab o meat to get started with .

 Lets see a few pics of your success.

 

[meateater]

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

 

[rdknb]

welcome to smf, you will like it here, good people and good recipes and hellp

 

[deannc]

Welcome aboard! Glad to hear you've found way around!  Good luck with that butt this weekend and remember we love Qview! 

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[newbbqer]

I will definitely attempt my first Q-view after the 'cue this weekend.  Thanks for the warm welcome.

 

[mballi3011]

First off welcome New B to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

http://www.smokingmeatforums.com/forum/list/127

then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

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

Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

 

Welcome to Your New Addiction

 

[newbbqer]

Thanks mballi3011.  I'm already on day 4 of the 5-day course and it has been extremely helpful.  I also had found that Qview tutorial but the images are missing so I was a little confused by it.  Is there another with the images still good?

 

[walle]

Welcome aboard!  Good to have ya.

 

[chefrc]

Welcome Friend, to your new addiction

 

[sirsmokesalot1]

Greetings to all !!!! I am a total Newby to not only this forum but also to smoking !! I purchased a char griller a couple of weekends ago and found this forum which has been THE MOST HELPFUL !!!   My husband and I tend to hang out in our backyard quite a bit, so now we will be smoking whatever we can find !!! Our first attempt at it included stuffed pork loin, chicken, and a flank steak.  All turned out better than I ever expected.  After researching the forum I purchased the rub recipe !!! While my husband may have been shocked as he!! at first that I PURCHASED  a recipe I think we would both agree it was TOTALLY worth it !! We used it this past weekend on beef and pork country style ribs.... TOTALLY AWESOME !!!!!!!!  During this last smoke session we also threw on some squash and sweet potatoes !! I must say, smoked sweet potatoes are some kind of fine !!!!!!!!!!!!  On Sunday we decided to try some smoked burgers !!! Also a success !!! I threw in the makings for salsa and made a batch Monday morning !!! (yummy) Everything so far has turned out wayyyy better than I expected.  I have you fine folks to thank as I have already learned lots from you !!!! I am still clueless and have LOTS to learn !! I am very thankful you guys are here !!!!!!!!!!!!!!!!!!!!!!!!!!

 

[sirsmokesalot1]

so new I replied to a thread rather than starting a new one !!! Sorry

 

[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...

 

[africanmeat]

Welcome to SMF I am glad  you joint us

Don’t forget the Qview  

 

[SmokinAl]

   Glad to have you with us!