Another Cajun smoked meat fan jumping in!

Discussion in 'Roll Call' started by theblackcrab, May 21, 2011.

  1. Hey guys, I'm Stanton. I'm from S.E. Louisiana, but play all along the La. gulf coast, Houma, Franklin, Lacassine Bayou .I love smoked meat of all styles, and have been trying on my own for a few years, with mixed results. I'm thrilled to find you, to keep me on a consistant path to righteous meat! I just finished the e-course & have already found  great info. Already made and learned from the creasote mistake, some time ago. Argggh!

    Now, it's more about getting it "more right" than "what went wrong". Most of my smoking is on weekends with the crew @ our family "camp". Usually briskets, Boston butts, ribs, and/or our homemade deer, rabbit or duck sausage . FUN! I currently have 2 horizontal smokers (Backyard Classic Pro. from Sam's club, and a Brinkman Smoke'n Pit) and an electric Brinkman Gourmet .I'm planning to build a permanant smoker, just haven't settled on the style yet. I've also enjoyed cooking >20 whole hogs in my homemade "Cajun Microwave". I've got the hogs close to perfection, It's the smoking where I'll be bugging you for help! My Maverick ET732, with the dual probes and hi/low alarms is indespensible, thanks A-MAZE-N!

    I know this is getting long, but I'm excited to find this site with such a great community. I'll be here to learn what I can, and to share whatever I know (that's worth sharing!).

    TBS to all! .....Stanton 
  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    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!!!


     And sign up for the awesome free E-Course!!!
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  Good to have you here

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

    Don’t forget the Qview 

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF Stanton. Your gonna love this place!
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to da family!!!

     Glad to have another La. smoker on board.

    Ain't nothing like a Pig out the cajun microwave.
  6. casmurf

    casmurf Smoke Blower SMF Premier Member

    Welcome neighbor,

    good to see a fellow Cajun around.I live on the west bank of the river just outside nawlins on Hwy 90.I would luv to see pictures of your  Cajun microwave.

    I've been wanting to build one for sometime now, but I'm  just not quite sure how to build the top section to hold the burning wood/coals.

    again welcome

    Jerry Simoneaux.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    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...

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