Hello from North Florida.

[gatordunn]

Hello my name is David I live in North Florida and I guess you would call me an intermediate smoker/grill-er. I have a 7 or 8 year old Char Broil Silver smoker and a basic Weber for my grilling. I have a KC BBQ kind of taste, like it sweet with some heat. I'm not so much in to the Carolina vinegar type stuff but am happy to expand my horizons. I've found several new ideas on this forum and look forward to learning more.

David.

 

[SmokinAl]

  Glad to have you with us! 

 

[alelover]

 

[fpnmf]

Hi David!!!

 Lots of North Fl folks here..

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

 

[flash]

I'm around the Chiefland/Cedar Key area. Welcome aboard and "Go Gators" !!

 

[venture]

Welcome aboard.  Lots of Florida smokers here.

Good luck and good smoking.

 

[raptor700]

Glad you decided to join us David,

There is lots of stuff you can learn here.

The most important is

   Don't forget the Qview 

                  

 

[africanmeat]

Welcome to SMF David  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      

 

[mballi3011]

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. I also live in Northeast Florida myself Jacksonville's northside actually. So enjoy you will learn alot here.

Welcome To Your New Addiction

Mark k

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. 

 

[tyotrain]

welcome to SMF its nice to have ya.. Have fun and Happy smoking

 

[beer-b-q]

 

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...

 

[shooter1]

Welcome aboard, glad to have ya!

 

[gatordunn]

Thanks to everyone for the warm welcome. I'm going to pull a Boston butt on fathers day and am looking forward to giving the finishing sauce a try.

David.

 

[dougmays]

Welcome GatorDunn! Go Gators!  originally from the north fla area, lived in gainesville for 5 years while going to UF, not unfortunatley in south florida

 

[gatordunn]

Welcome GatorDunn! Go Gators!  originally from the north fla area, lived in gainesville for 5 years while going to UF, not unfortunatley in south florida

I grew up in Miami.... Then was lucky enough to move a bit North.

 

[flash]

Welcome GatorDunn! Go Gators!  originally from the north fla area, lived in gainesville for 5 years while going to UF, not unfortunatley in south florida

 It is a little nicer and a lot quieter up here.