Hello from California

Discussion in 'Roll Call' started by jeffy1021, Jun 20, 2011.

  1. I recently bought an LP smoker because I happened to see a deal on it (impulse buy).  I am new to outdoor cooking, but do a fair amount of cooking and baking in the kitchen.  So far I have smoked a rack of spares and they tasted pretty good to me, though I am no BBQ expert.  I look forward to trying brisket, pork shoulder, and chicken in the near future.

    Jeff

    SF bay area, CA
     
  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.[​IMG]
     
  3. scarbelly

    scarbelly OTBS Member

    Welcome from Fallbrook. Glad to have you here - where in the state are you? Lots of new smokers in So Ca
     
  4. Glad you joined us Jeff

    You'll be an expert in no time.

                 [​IMG]
     
  5. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  6. fpnmf

    fpnmf OTBS Member

    Fl
  7. bmudd14474

    bmudd14474 Guest

    Welcome to SMF from about a hour from Tahoe CA
     
  8.  

    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...
     
  9. Welcome to SMF I am glad you joint us

    Don’t forget the Qview  
     
  10. hello from OKlahoma[​IMG]

    welcome to the forum!
     
  11. Welcome from North County San Diego!!!!  This site rocks.  Just use the search function prior to asking the question as itmay have already been answered.  Other than that.....smoke and post pictures!!!!

    Scott
     

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