Greetings from Long Beach, NY

Discussion in 'Roll Call' started by monyfurey, Jun 26, 2011.

  1. Hey smokers...just joined this weekend after doing some extensive research and purchasing our first smoker. 

    My wife and I love to grill all kinds of meat, fish and veggies.  We moved from Brooklyn, NY last year and after some renovation work on our new home and enjoying the many benefits that come with living at the beach, we decided to make the leap from grilling to smoking.

    We both love BBQ and while there were some good options for eats in NYC, Long Island has left us a bit unsatisfied.   We want GREAT BBQ so we decided to try it for ourselves.  Now...let me give credit where credit is due because my wife is a phenomenal cook and she will be an equal (in some cases leading) partner in our foray into smoking.  I'm no slouch in the kitchen but she's a rock star.  I'm hoping to maybe close that gap with smoking and this summer will be the true test.  How we've managed to stay relatively fit and in-shape with her delicious and decadent cooking is a mystery.

    We recently purchased the Master Forge Gas Smoker.  The price and the reviews made it an easy decision.  We ordered and received Mesquite, Hickory and Apple chips from a Uncle Robby's BBQ Wood in NJ and will do a seasoning smoke tomorrow to get ready for the 4th.  I plan on purchasing the Maverick ET-732 thermometer (because of this site).  And, this week I also plan on taking the 5-day class (this site) so we can hit the ground running by the weekend. 

    We love live music, cold beer, great food and living at the beach.  Is there anything else?

  2. 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]
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

  4. 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...
  5. Monyfury:

    Nice to have yet another New Yorker in the forum.  This site is great.  I've only been on it for a few months, but found that people are always friendly, helpful and most of all knowledgable.  There's a lot of expertise on this site and if you do a little searching for whatever topic you think of, odds are there's an answer or maybe more.

    The best part of smoking, is sinking your teeth into the food you have been waiting hours for.  Anticipation builds the experience.  You smell that smoker going for hours and you just know its going to be good.

    Welcome to the addiction.  Good luck.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Good to have you here

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview  
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Mike, you're correct. The only way to get good Q is to make it yourself!

  9. Thanks to all the kind folks who replied and to those who have provided so much of the great info on the site.  I've tried to sink my teeth into as much as I could the last few days (searches, recipes, 5-Day eCourse, etc) and it's been a baptism by fire (or smoke).  I'm looking forward to taking the training wheels off this weekend and get smoking.
  10. Good Luck.  Once you get started you wont want to stop!

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