Hello from Louisville!

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

  1. topless stang

    topless stang Newbie

    Hello everyone,

    I'm a recent transplant to Kentuckiana from Bear's backyard in Macungie, Pa.  I'm new to smoking and came here to bone up on tips, tricks and also to reseach my upcoming purchases.  I'm glad I did, as I got a wealth of information.  I'll be picking up a Hybrid Grill(Gas, Charcoal & Infared) next weekend from Sam's along with an MES 40" w/Windows & remote.  I'm looking forward to many years of good use out of both.  After trolling these forums I'll also be purchasing one of the new AMNPS Pellet Smokers to go along with my MES.  I'm thanking all of you for what I've read so far and also for all of the newbie/dumb questions I'm sure I'll ask in the future!
     
  2. sunman76

    sunman76 Master of the Pit

    hello and welcome[​IMG]
     
  3. 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...
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  5. venture

    venture Smoking Guru OTBS Member

    Welcome and bring on the questions.  I can't imagine the question that somebody on the forum couldn't answer.

    Good luck and good smoking.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    The only dumb question is the one you don't ask [​IMG]

          [​IMG]to SMF
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us  
     
  8. 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.
     
  9. topless stang

    topless stang Newbie

    Thanks for the warm welcome folks! I signed up for the eCourse earlier today and already read the first lesson! I can't wait to do my first couple of smokes over the holiday weekend. I know chicken is recommended for newbs, so I think I'll try my hand at some wings. I made some on the grill last summer that were great, so hopefully I'll do ok smoking them. I'm looking for recipes now. I think I'm going to make a batch of the limey wings that were on the front page. Any other suggestions? Hopefully I'll get a few smokes under my belt and I'll be ready to smoke some ribs on the 4th!
     
    Last edited: Jun 23, 2011
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]     Glad to have you with us!
     

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