Hello... Another Newbie

Discussion in 'Roll Call' started by texascole, Jun 23, 2011.

  1. Hello all.....   I'll start out by saying this site is great and everyone seems to really know their stuff. 

    I'm Cole from Dallas and I received an offset smoker for my birthday a few days ago.  I'm excited to have another hobby that has outcomes everyone can enjoy. 

    I’m new to the smoking world but no stranger to grilling or cooking.

    The smoker isn't very heavy duty so I may have to do lots and lots of practice to get everything figured out. At least that is what I will be telling my girl :) .  

    I have my Maverick thermometer ordered and should be in today. I have two additional thermometers I’ll be mounting on each side (in addition to the stock middle one).  I have metal to put in as a baffle. I'll be firing it up for curing Saturday and going from there. I am a little concerned about everything sealing off. After some adjusting everything is sitting pretty well, but I don't know how it will react when hot.

    What else do I need to know/do to start out? 

    Oh, I do have a pork butt in the freeze but won't be starting out with it. Chicken breast, whole chickens and whatever other smaller things I can find will be experienced with first off.
  2. 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...
  3. sunman76

    sunman76 Master of the Pit

    sounds like your off to a good start. any questions just post away!  I'm not much help but others sure are.

  4. fpnmf

    fpnmf Smoking Guru OTBS Member

  5. venture

    venture Smoking Guru OTBS Member

    Welcome aboard.  Someone who is more familiar with that smoker will surely be along soon.

    Good luck and good smoking.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Cole, I think you'll love your new SMF family [​IMG]

  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - lots of great info and help here for you
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Cole  I am glad you joint us  
  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. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]     Glad to have you with us!

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