Hello from TN

[bryan28]

Hey all,

My name is Bryan and I currently reside in Morrison, TN.

The wife and I were walking through Lowes yesterday and I happened to walk by the grills and smokers. I'd never really given a smoker much thought but they caught my attention. Well about an hour later we finally get home with the new smoker and some pork spare ribs, a beef rump roast and some mesquite and apple wood chips.

Happened across this site about midnight. Was having a hard time finding recipes for smoked rump roast. This was the only one I found that has the recipes. Can't wait to try it out.

 

[smokednarwhal]

Hi Bryan, welcome to the forum. I'm still in the process of building my first smoker, so you are ahead of me. There are a lot of recipes that sound really good and some very interesting and creative fatties.

 

[rbranstner]

Contgrats on the new smoker! It really is a lot of fun. Do some reading on here and you will find lots of information. I would highly recomend that you read the 3-2-1 Method for ribs when you do yours. They really come out great.

 

[bryan28]

Thanks for the quick replies. I will definitely give the 3-2-1 method a try. Sounds like some of you been doing this awhile and have lots of great info to pass along. Glad you're willing to share it.

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

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[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

 

[northern greenhorn]

Welcome Bryan to smf, first of all, let me thank you for serving this country. Second of all, a little heads up warning, you are going to need to buy some bigger pants, and a bigger belt, cause just the pics on this site will make you gain weight, and when you start cooking some of them, you might not be able to see your feet for much longer. I just started, my first smoke were some babybacks, I used the 2,2,1 method, and they were the best ribs I've ever made. good luck with your first smoke, and bring on the qview.

 

[richoso1]

Hello, and welcome to the SMF. Congrats on the new smoker, you'll be having some fun with it. It's all good my friend.

 

[bryan28]

Yeah Greenhorn I was just reading up on the spare ribs and others were saying 3-2-1 isn't a rule but more of a guideline.

Looking at your avatar I was wondering what smoker that is? I bought the Master Forge from Lowes and while most of what I read about here is positive, some say the temp guage could be off by as much as 75*. If you use the same model do you have that issue?

 

[northern greenhorn]

I've got the newer version of the gosm, it's the smokey mountain series, now made by Landmann, I bought it at Bass Pro Shop, I haven't had any issues thus far, it is new, and I've only used it twice, but it seemed to hold the temp really well. My friend has a Master Forge smoker he bought from Lowes it works well, I've never asked him about any temperature problems, but his did seem to leak smoke from the door, I don't know if yours does this, if so I'm sure someone here can recommend a solution, maybe some kind of high heat resistant weather stripping. As far as temp gauges, I never trusted the ones in my grills, so I didn't trust this one, so I tested it by putting my probe thermometer through a potato, so the point is all the way through, and setting it on the rack that is even w/ the door thermostat, and it was only off by a few degrees, try this and see where your at.

 

[badfrog]

Hey Bryan, welcome from another prior service Tennessean...I am in Portland. I think you will find this site to be full of a bunch of friendly folks willing to help and answer any questions you have. good to have you aboard.

 

[rwtrower]

Welcome,

The first two things I learned about finding this site and participating:

1) You need to plan on late nights trying to absorb everything that interests you on this site!

2) Get a camera and learn how to post pics here or you will be hounded relentlessly by the "if it ain't got Qview, It didn't happen" crowd.....


Enjoy and welcome home.

 

[treegje]

Welcome to the SMF Bryan, We are glad to have you onboard

 

[mama's smoke]

Welcome from Austin, TX. You're going to love this addiction.

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.