Hello from Texas

[seasoned ash]

Hello everyone. New here on the forum from Texas. I am a member of the Fat Ash BBQ team. We have only done 3 competitions so far, but have already won 3rd place and 1st place trophies. I would say I am a little more seasoned than a beginner but I have a lot to learn. I am the pit master in training. I am also the drink master of the team or mixologist if you will. If you want to know more about our team check us out and like us on facebook. Just look up FAT ASH BBQ. I hope to learn a lot on this forum and share ideas with everyone.

Darren (Seasoned Ash)

 

[africanmeat]

Welcome to SMF Darren  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    

 

[ecto1]

Hey that picture looks familiar.  Why don't you tell us a little more about yourself Darren.  Everyone Darren is my smoking partner and teammate.  Welcome him carefully he is full of himself.

 

[fpnmf]

Hi Darren...Welcome!!

  Craig

 

[michael ark]

 

[realtorterry]

Welcome aboard! Now go smoke something & don't forget the qview!!

 

[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
 

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. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[meateater]

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

 

[raptor700]

 Darren, your reputation precedes you.

Bring on some Qview

 

[SmokinAl]

    Glad to have you with us!

 

[supercenterchef]

Welcome! 

Glad to see more folks from the neighborhood :)

It looks like ya'll are a bit far for a casual 'stop-by', but let me know if you are in any competitions closer to my home base.

I'd be honored to meet cha!