First Post, but been hangin round for a while

Discussion in 'Roll Call' started by rub this, May 27, 2011.

  1. Hi all,

      I have been a lurker for a long time and member for a while. I figured it about time I say hay. I have beed a smoker for around 5 years now. Got into it shortly after moving to North East North Carolina. I first tried the "Carolina style BBQ" and could not stand it. Not a big fan of the viniger sauce. Then on the way back home from Richmond on day I stoped at Pierces BBQ and I was hooked. Thats when I found this site. Took the 5 day course got Jeffs rub and sauce and the rest is history. I started with a Brinkman vertical electric. Made the Jump to a MES 40 in march. So much better not having to fight for space inside the smoker, open her up to add wood chips or worry about the temperature killing breezes around here. I have done briskets, chickens but my meats of choice are butts and ribs. Anyway Just a big hello and thanks to everyone who has helped me out throught the years.......

    Howard,
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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!!

     The free E-C is great!!!
     
     http://www.smoking-meat.com/smoking-basics-ecourse.html

    Have a great day!!!

    Craig
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF !

    I feel the same way about  vinegar sauces,not my favorite.
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to the club.
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Howard  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    

    [​IMG]
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Welcome !!!!!!! For sure !!
     
  7. michael ark

    michael ark Master of the Pit

    [​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to SMF!
     
  9. 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.
     
  10. 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...
     

Share This Page