Another FNG... checking in from Kentucky

Discussion in 'Roll Call' started by bc2050p, Jul 8, 2011.

  1. bc2050p

    bc2050p Fire Starter

    I am a retired firefighter/paramedic due to an on duty back injury.  I think, scratch that, I know that I have found a new hobby.

    I have already learned a TON of stuff from lurking around here for a while.  I purchased a Bradley Propane Smoker as a cheap intro to smoking with the potential for using it while camping.  

    My first attempt was (in my opinion) a huge success thanks to this forum.  I stuffed some chicken breasts with a mixture of long grain and wild rice, onion, garlic, baby spinach, mushrooms and then wrapped the chicken with bacon.

    Well, let's just say that I am hooked on smoking already and went and purchased a MES 40 last Friday.  I seasoned it Friday evening and used it Saturday to smoke a brisket, pork shoulder and chuck roast. Oh, made some bacon wrapped burgers too.

    And my new AMNPS is already ordered.

    Looking forward to learning and trying even more with the help of everyone on here.

  2. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Welcome to the wonderful world of smoking. There's more than a few of us Kentuckians here and we're glad to help any way we can.

    Good luck and good smokes!

  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Bill, Glad you joined us. This site is the best!

    [​IMG] to SMF
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  
  6. meateater

    meateater Smoking Guru SMF Premier Member

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

    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...

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