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Whats up

Discussion in 'Roll Call' started by llkoolskillet, Oct 20, 2013.

  1. llkoolskillet

    llkoolskillet Newbie

    New guy, just getting into the smokin thing. Actually im pretty stoked and when I think about smokin food in my new MasterBuilt 30" Its as if I can already taste it. Already smoked a whole beer butt chicken, came out great but learned a few things that I will be changing for next time. Been in the Navy for 6.5yrs and learned to eat almost anything, cause boat food sucks! Im really big into RC trucks and spend most of my free time tinkering with them. That is when im not playin around with my two kiddos.

    Lookin forward to learning some new things and making some great meat!
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  3. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  4. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........



  6. Just smoked for the first time yesterday. Smoked two racks of beef ribs and one of pork. Fantastic turn out. Felt as if I had been smoking with my Masterbuilt 30 for a much longer time. Used the 3 2 1 method with water and was very pleased. Should have gone 2 2 1 on the beef, little dry but still very tasty. Used masquite for falvor. Used a dry rub and refrigerated over night. Going to do a salmon next weekend.
    Happy Smoken
    Smoken Dunn
  7. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!