Hello from Sapulpa, OK. Not sure what I am doing.

Discussion in 'Roll Call' started by percent20, Jul 5, 2011.

  1. Tomorrow I shall be getting a smoker. I have always wanted to try/learn to smoke because I am happy omnivore. I decided if I am going to learn I need to setup shop in a forum and this one topped on Google/Bing.

    By day I am a programmer/(Business owner to be) by night I am a golfer. on the weekends, well its about the same. Throw in some blogging and that just about rounds me out pretty well.

    Glad to be here.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad you found us,

    Lots of info here.

    [​IMG]to SMF
  3. 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. [​IMG]
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]  to SMF Good to have you here

    You are in the right place the folks here are help full and knowledgeable 
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  6. thanks for all the welcomes :)
  7. venture

    venture Smoking Guru OTBS Member

    If you are not sure what you are doing, this is the perfect place to be.  There is a ton of info on this site.  More importantly, there are friendly people who are always ready to help when needed.

    Good luck and good smoking.
  8. 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...
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

      20%,first , [​IMG]to the forum.Being an avid BYC(Back Yard Chef),I wish for you the best of all your efforts in learning 'Que'.This Forum will help you greatly in obtaining that goal.

      I grew-up in Texas and have been doing outdoor cooking since I was a Child; not saying I am a "PRO", just well versed in slow cooking in my little Smoker(LOL).[​IMG]

      I love to sit out at night with a group of Friends, drinking favorite drinks and seeing who can tell the biggest story[​IMG].I moved to Ohio with the Wife in '92 , to help the In-laws with thier business and stayed. Since then , I have delighted the neighbors and friends with my 'Down Home' Texas flavors and friendliness.

      I am what the others on here call a "Stick Burner" since I only use wood for my heating source, having said that,I'll back-up and mention I use Propane in my Gasser and to start my wood burning.Then I keep the coals glowing and enjoy myself and friends.Frankly,I go to a lot of [intresting and fun] trouble to keep my heat steady.The taste of Petroleum products Gags me, and the exercise I get tending the fire helps me to stay in good health.


      When you decide to get your Cooker,make sure it is a good brand and is sturdy enough to last more than just one year;and once you have selected the one of your liking,get a size larger(believe me,once started,you will want to do more and the friends begin showing-up at your place for those wonderful goodies[​IMG]


      A little word of caution though,don't start with something big yet,you'll get discouraged and give up. What I mean is...don't get too fast at cooking your goodies,slow down and let the meat do it's thing. Be slow of action,food on a smoker or grill does not cook like on a stove,it takes time and plenty of PATIENCE to Smoke meat and you don't want to waste a good piece of meat and you sure don't want your friends to be dissappointed[​IMG]

       A bit of practice with cheaper and (easier) meats will do you greatly.Chicken,Butts and small fatty meats are great to practise on and won't break the Bank until you get some goodies under your belt.

       A big part of "SMOKING" is "PATIENCE"[​IMG]  and learning to leave the lid of the cooker closed until the time is right to peek in;you'll learn as you go;and this is a good place to learn when and how to tell. Most everyone likes Chicken,and it a very good way to start learning your cooker and building your confidence.Do yourself some Beercan Birds(or any liquid you want) by washing the bird and pushing a half can of liquid into it's rear cavity. It will set on the cooking grates in a Tripod configuration and cook so nicely friends will think you bought it somewhere.

      Be sure to have some 'good ' thermometers(at least one) and have fun.[​IMG]
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome from another Okie. :)
  11. teeznuts

    teeznuts Master of the Pit

    Welcome aboard. Let's see some q-view!

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