Initial Greeting

By pops6927, Nov 3, 2015 | |
  1. If you haven't done so already, we invite you to post an initial message in the Roll Call forum and just tell us a little about yourself, what country, state/province you live in, what kind of smoker you use (or what you plan to use), whatever you feel comfortable sharing. This gives the other members a chance to welcome you and to get to know you a bit.

    Easy method for your 1st Introduction Postclick HERE to automatically create a new thread ready for your title and message

    Need Help Posting a New Thread?


    Please see our tutorial on how to post a new thread to the forum HERE

    You will find that we have the friendliest, most well-informed forum anywhere around and we love to prove that.

    I do have to warn you that we have a very tight spam filter and it is very common to have your posts heavily moderated when you first become a member, especially if you attach pictures. This can be frustrating but it is necessary to make sure that we keep out the "bad apples". If you submit a post but don't' see it right away, don't panic. This just means that it has been caught and is in the moderation queue. One of our staff members will be along shortly to release it from holding.

    Be sure to check out some of our other resources listed below:


    Smoking-Meat.com - This is the website where it all began more than 11 years ago. With over 300 articles on smoking meat, you're sure to learn something new and exciting.

    Free Smoking Meat Newsletter - Going out to over 250,000 subscribers every single week on Thursday morning, the smoking meat newsletter is one of the largest digital publications of it's kind. Stock full of recipes and step by step tutorials on smoking meat as well as product reviews.

    Smoking Meat Newsletter Archive - This is where you will find the last 11 years of newsletters archived chronologically.

    Free 5 Day eCourse - If you're in need of a good basic course on smoking meat, this is the ticket. When you subscribe, you get a chapter each day for 5 days with  each one covering different aspects of smoking meat.

    Smoking Meat: The Essential Guide to Real Barbecue

    This is Jeff's book with a ton of how-to information on smoking meat as well as more than 80 recipes that you can make in your smoker. This is available in all major bookstores and If they don't have it in stock, they can order it for you. Order the book at Amazon.com by clicking HERE.

    I hope you find all of these resources as well as the forum very useful[​IMG]

    Once again, from all of us here at SMF, welcome to the site!

    The SMF Team

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    Copy and paste under your own header above this line to personalize this message to help all newcomers in Roll Call and everywhere there is a newbe post - it puts out a consistent helpful and warm greeting to all!

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Comments

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  1. bill copeland
    ​Bill75, Lawton, OK.  Hi everyone.  Pretty new to SMOKING, had a stick-burner, too much "​activity" involved for me, so purchased MBS 40", going to give it a try
  2. thirrsty1
    Hi everyone, I think I should finally check in.  I've been getting great info from here over the past couple years.  I'm from Chicago and have 2 Masterbuilt 40" propane.  I just acquired the 2nd one from a work function auction for $70 brand new.  Im a huge fan of Jeffs rub and use it on almost everything.  Also Dutchs wicked baked beans are amazing.  My next item going into the smoker will be a 9lb pork butt for our 4th of July party.  This time I am going to try Jeffs finishing sauce.  Anyway, I'm glad to be here and thanks for all the great info!
  3. mama smoke em
    Hello All, I am  Tonessa from Islip, New York.  I love cooking and have always loved smoked foods.  Well when my husband got me a smoker for my birthday two years ago, I was in heaven.  I now have three!   I have a collection of all types of wood chips but have to say, that I do like fruit woods.   I have smoked everything from poutry, game meat to fish and shell fish.   Heck I even smoked enough food to feed our local police department.  I have always lurked in the background on this group reading your posts and have decided that I should join and not be just a sponge and give back what I have gotten.    It is good to be here.
  4. marie2017
    Hello, I am Michaela from Michigan and just got a char griller patio pro (1515) as a gift.  I am super excited as it is my very first grill and have read nothing but great things about it!  I did see in the reviews that it can be used as a smoker but no clue how to do it.  Any tips would be appreicated!
  5. senior dean
    Hello from sunny Virginia Beach, Virginia...well, it WAS sunny today but only 22 deg F right now.  New to smokin'; started with a brinkman offset a couple of years ago, which was an excellent device for demanding attention to detail.  Decided to go electric this year and have smoked a couple of turkey breasts, pork loins and steaks -- REALLY enjoying this new toy, but still truly a novice.  Now, what am I going to smoke this weekend...
  6. hardcab
    Hi, my name is Tony and I am a 60 y.o from Australia. I am new to smoking and I am looking at building my own smoke house so I can get into pulled pork, bacon and salami
  7. guszti
    New to smoking and real barbecue but not to grilling. I love learning from others and hope to contribute as well. Pulled pork/ pork butts are in my repertoire successfully, ready to move on to brisket and ribs!
  8. smokey2016
    hi there im getting into a new field  I love to cook lot of good stuff on this sight
  9. bklynboy88
  10. sasa
    Hi, I'm Sa, from Los Angeles. I love to cook, and I mentioned to my husband that I thought having a smoker would be fun, and low and behold he got me one for my birthday. He got me the Pit Barrel Cooker. My first attempt at smoking was on Oscar night, we had about 9 people over, so I thought I would load the thing up. I did a large side of pork ribs, a chicken, and a duck. I tea smoked all of these, and they all had a similar rub. The duck was amazing, ribs were good too, chicken was dry. everything was very smoky, too smoky really, except the duck, which I think due to the thick layer of fat, the meat was just right. I think I put it all in the smoker too soon, as the coals were just perfect about 5 hours later. 
    I want to try doing white fish, or trout, hanging them whole. Anyone have experience with fish?