Glad I found this site!

Discussion in 'Roll Call' started by davidmc4, Jun 20, 2011.

  1. Hi, this is David.

    I have been a fan of smoked meat for a long time. Several years ago, I purchased a small Meca water smoker, but found it was difficult to use for a variety of reasons....mostly it sat and rusted. Then I tried to smoke with my Webber gas grill with limited success. I decided it was time to acquire something a little more "user friendly" so I began researching and that's how I stumbled upon this site. I had decided to go with an electric smoker and discovered the MES 30" was the number one rated electric smoker in here. After some wisdom from other members, I took the plunge an purchased a 40" on Saturday. (Bigger is always better!) I've cleaned and seasoned it and now I am ready to smoke! I've got two Boston butts at just over 6lbs each, and I am planning on smoking them with hickory this week. I am really looking forward to many years of home smoked goodness!

    I live in the greater San Diego area with my wife of 25 years and I am a pastor of a local church.

    Grace and peace to all!
     
  2. smokinal

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

    [​IMG]     Glad to have you with us!
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome from Fallbrook. Glad to have you here with us. Looking forward to seeing some qview from you
     
  4. 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]
     
  5. venture

    venture Smoking Guru OTBS Member

    Welcome.  Lots of MES users here who will be happy to help you with any questions.

    Good luck and good smoking.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad your with us David,

    Congrats on the MES.

    We'll be waiting for some Qview of those butts[​IMG]

                    [​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...
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    David, Welcome to your new found full time hobby. Enjoy the long smokey ride. Dave
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum David! Glad to have you aboard. :)
     
  10. Thanks for the hearty welcome! I got to tell you, my wife thinks this is becoming an obsession. I LOVE THIS SITE!!! I can post a question or just type my question into the search bar and up comes several threads that have already dealt with my question. Everything from timing to the TBS. This morning I started my first smoke - two 6lb BB. I was telling some friends at breakfast about the TBS and the desire to let the smoke gently kiss the meat and someone said "Did you say, 'Kiss your butt?'"  I am looking forward to pulling that pork and posting pics for you to enjoy. Thanks again!
     
  11. [​IMG] Glad to have another addict aboard.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF I am glad you joint us

    Don’t forget the Qview  
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    David !!

    Hi Buddy!

    I've run into you before---I was probably one of those who moved you toward an MES 40, instead of the 30.

    That poll on this site that says the MES 30 is the number one electric smoker is "OLD". Many who had a 30 then, now have a 40 (including me).

    Don't worry about your addiction---It only gets worse!

    Bear
     

Share This Page