All fired up

[get smoked]

How's it going everybody?  I'm new to not only smoking, but online forums as well.  I just graduated from college, with 8yrs. in the Army before hand.  I've always been proud of my grilling skills, but now I want to try my hand at smoking low and slow.  My folks got me the Chargriller Smoking Pro w/ SFB for a graduation present, so now I'm "all fired up" to get started. 

This forum has given me a lot of info and ideas over the past few weeks since I discovered it.  So far, I've smoked some chicken quarters, bacon for Mother's Day, and some chicken breasts this past weekend.  The breasts turned out great!  I seared them over high heat and then smoked them in tin pie pans with a butter/basil baste (thank you Chris Lilly).  This weekend I'm gonna try my hand at my first pork shoulder. I don't mind telling you that that's all I've been thinking about for the past few days.  Is there something wrong with me?  haha  My girlfriend is starting to worry that I've found a new true love and will soon forget about her.   well......   we'll see.  haha 

In closing, you'll see from my info that I'm in Huntsville, AL.  If there's anything I can do for anyone, just let me know.  I'm looking forward to learning a lot from everyone here. 

Happy Grilling,

Chris (aka Get Smoked)

 

[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...

 

[daveomak]

Welcome Chris. This is a great forum with lots of friendly folks and great recipes.

We will be looking forward to pics of your ventures.

Dave

 

[ecto1]

Man your story sounds a lot like mine.  I too am an eight year army vet who finished college and then joined this forum.  Listen to the knowledge on this forum it will take you far.  Start easy pork butts and chicken and try to limit your bbq thought to 12 hours a day.  Before you know it you will be the one everyone asks for bbq advice.  

 

[Dutch]

Welcome to the SMF Family, Chris. Sorry to say that you have been bitten by the smoking bug and there is no known cure. Next you'll be wanting to try your hand at making bacon, sausage and all kinds of great things.

Don't worry to much about the girlfriend.  Just keep her feed with the 'que you produce and still stick around.

Enjoy the smoke!

 

[scarbelly]

Like Dutch said you are a gonner now. Welcome to SMF. Glad to have you here and don't worry about the GF. Good food will solve that problem unless of course someone more appreciative comes along

 

[so ms smoker]

 Welcome Chris and thank you for your service! glad to have you here.You have much to learn, and this is just the place! Be sure to take Jeffs '5 day e-course'. Good luck and great smoking

Mike!

 

[fpnmf]

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!!

Have a great day!!!

Craig
  Also take the outstanding free E-Course!

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

 

[SmokinAl]

Welcome to SMF Chris!

 

[alaskanbear]

Today, it is with a heavy heart, that we take Cris into the SMF, to be grilled, smoked, both hot and cold.  Forever on weekends to be at the pit of life, cherished for what he turns out, loved for his creativeness and prowlessness.  He was biten by the TBM and succumbed to it like a moth to a light.  We welcome you aboard the ship of love powered by the ever present embers that glow and allow the ring of smoke to penetrate..

God bless you sir and

 

[get smoked]

Thanks Dave.  I’ll be sure to post pictures of my culinary creations.  

Dutch, that is sad to hear.  It’s funny you mention the sausage.  I had a meat grinder, circa 1950ish, in my hand this past weekend.  My girl and I went up to unclaimed baggage in Scottsboro and stopped at a rundown antique shop on the way back.  I found this cast iron grinding contraption that I almost bought for that purpose.   The guy wanted only 10 bucks for it, but I had already found a bunch of stuff at the unclaimed baggage store, so maybe next month.

Thanks SmokinAl.

Thanks AlaskanBear for that stirring welcome.  I pray that I do not let the smoke Gods down with my humble offerings. 

 

[meateater]

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

 

[africanmeat]

Welcome to SMF Chris  I am glad you joint us

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

Don’t forget the Qview