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Hello from Central Pa.

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stevey ray

Newbie
Original poster
May 7, 2011
6
10
Lewistown Pa.
Hello All,

Just a little about myself. I live in a small town in central Pa. surrounded by mountains and great trout fishing streams. I am new to smoking and I love having all this help and support. I hope to learn more each time I visit.

I have a Primo xl and a worn out gasser. I hope  I am to build a uds. The que I cooked so far came out great and I owe it to all the folks that post on here.

Thanks,Stevey Ray
 
Hi Steve!!

You have lots of Pa folks here!!

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!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html
 
Oh and please put your location in your profile before you get a bear growling at you!
icon_lol.gif
 
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 
icon14.gif
 
Stevey Ray said:
So where are you from Biaviian? What kind of smoker are you running?
Click to expand...
I'm from Carlisle. For the most part I use my MES40 but I am trying to learn my WSM (with mixed results thus far but it is getting better and better each time). I also have a GOSM but I haven't touched that (except to move it) in quite some time. I was hoping to get some more time in, today, with my WSM but I think I'll hold off as we are supposed to be getting some horrible storms today and tonight. Wind is starting to pick up so I have a feeling it is coming sooner rather than later.
 
Hey dudes, Harrisburg here...Glad to meet you all. How many PA Smokers are there out there?....JJ
 
Last edited:
 

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
 

Sign up for Jeff's 5-Day eCourse.   Click Here

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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
 
Welcome neighbor!!

Good to have you join us!

Lewistown???   That's pretty close to Happy Valley!

We Are !

Bear
 
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