First Post on Smoking Meat

Discussion in 'Roll Call' started by smokenpull, Oct 8, 2013.

  1. smokenpull

    smokenpull Newbie

    Hello All,

    I just joined Smoking Meat last night.  I have been a barbecue and cooking fanatic for most of my short adult life, but just got serious about smoking within the last 3 years.  l spend just about every weekend firing up the beast to impart some succulent smoke into anything I can imagine, or get challenged to make for the office.   

    I enjoy sharing thoughts on techniques and recipes as well as introducing others to GOOD barbecue that is not parboiled and covered in ketchup!  Ketchup is meant for french fries! I have also recently started grinding my own meat... YOU KNOW WHAT I MEAN!

    I am a Virginia transplant living in Southern California.  I have a Chargriller 50/50 with a side fire box, and I am addicted to smoked meat.  I have a small blog that I use to share recipes and ideas, but I will wait to get the ok before posting the URL.  Take er' easy all!
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but don’t hesitate to start threads and ask also!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  5. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada.

    This forum is a great place to get ideas. I have already made several things I never heard of before I started smoking and found this forum last year.

    I look forward to seeing your posts.

  7. smokenpull

    smokenpull Newbie

    Thanks for the welcome All!

    Its Friday, a holiday weekend, I see smoke in the future [​IMG]

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