Battle Creek in the house!

Discussion in 'Roll Call' started by malibuster, Jul 7, 2011.

  1. malibuster

    malibuster Newbie

    Hello everyone, my name is Eddie and I live in SW Michigan.  I absolutely love grilling and now (by the help of a few friends) have been turned on the world of smoked meat.  I never realized there was so much out there for your everyday Joe who wants to duplicate something they tried at the local Ribfest.  I've been looking around for some info and stumbled upon this site.  I have to say there is a lot of nice tutorials and info that I hope to add to someday.

    So, basically I am a rookie at smoking meat and just recently purchased my first smoker, which I was able to figure the best one for me from this site.  I wound up buying the Master Forge vertical propane smoker from Lowes.  I seasoned it last night and now I just can't wait to fire that bad boy up this weekend.  One of the first things I plan on smoking is apples from a tutorial somebody posted on here.  Then I plan to do some ribs.  Any body got a good rub recipe they wouldn't mind sharing?

    Thanks guys, keep it smokin'
     
  2. roller

    roller Smoking Guru SMF Premier Member

    Welcome...
     
  3. 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]
     
  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. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us   
     
  7. sunman76

    sunman76 Master of the Pit

    Hey Eddie welcome to SMF you have found the right place these guys can answer any question you can give them..[​IMG]
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]  Eddie?

    Glad to have you with us,

     [​IMG]to SMF
     
  9. 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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