Greetings from the JerseyShore!

Discussion in 'Roll Call' started by lunarpancake, Jun 15, 2011.

  1. Hello all, I am very new to this but have wanted to buy a smoker for years. I am looking forward to making some good bbq aswell as some jerkey too.

    I live in central NJ, and I also brew my own beer at home. I am hoping that the smoking will round out my summer parties (as well as our stomachs). I used worked as a banquet chef for a time at a country club and also spent time as a line cook and prep cook at a sports bar so I am not afraid to get my hands dirty and cook.

    I have never smoked any meat before and am stuck deciding on what to buy as my first smoker. I think I would like a gas smoker due to its ease of temperature control and the fact that the electric models seem to have issues that I would prefer to avoid completely.

    My price range tops out at about $225 including shipping if it needs to be shipped. I also plan on keeping this sucker outside where it will experience snow/rain/ice..etc. So it needs to be well built and probably have a cover of some sort. If you guys have ANY suggestions please let me know!

    I will be starting the "class" provided by this website this week sometime.

    Nice to Meet You All!
     
  2. meateater

    meateater 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.
     
  3. fpnmf

    fpnmf 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!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

    soflaquer
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
  4. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  5. Welcome to SMF  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      
     
  6. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    [​IMG]

    First off Welcome to SMF. You'll like this place for here are alot of really good folks here that would do anything that they can to help you with just about anything to do with smoking. Next thing is I'm heading up to the Jersey Shore myself maybe this weekend. I'll be around the Atlantic Highlands just down the road form you. If you want just send me a PM and maybe we can get together. I'll be up there working for about 3-4 weeks and maybe longer if needed.

    Welcome To Your New Addiction

    Mar  
     
    Last edited: Jun 16, 2011
  7.  

    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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