Howdy from the KC area

Discussion in 'Roll Call' started by forthepie, Jun 13, 2011.

  1. I live in Lenexa KS, which is on the Kansas side of the KC metro.

    You can call me Pie or Todd, my actual name.

    I ran across the site looking up information for buying my first smoker and learning how to smoke delicious meats.
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welocme to SMF, Glad you found us! If you get a chance check out the free e-course offered on out homepage, & don't forget the Qview!
     
  3. I have already enrolled in the course. Now I just need to find the smoker I want. I figure if it's like a lot of other things, it'll be the first of many smokers I buy.

    I "think" I want a charcoal version. I just want one that is well made, but I don't think I can afford to spend a boatload of money on the first one.
     
  4. 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.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Hi Pie!!

    If ya want to go charcoal get a WSM>>>

    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
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad you found us Todd,

    I've got to agree with my neighbor on this one,  The WSM is an awesome smoker at a decent price.

    Just ask around, It's well worth the money.

    If you buy one and don't like it, send it to me and I will give you your money back.

                            [​IMG]
     
  7. Welcome. Glad to see another from KC area join. This is the place to learn about all things smoked.
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - good luck with the smoker search.  
     
  9. smokeamotive

    smokeamotive Smoking Fanatic

    Welcome from Lees Summit to SMF. Lots of great people and info here. Soon you'll have a "to do" list as long as your arm. It just happens.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]     Glad to have you with us!
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Pie 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  
     
  12. Now you people went and talked me into looking at the WSM. You folks could get expensive to be friends with, like my firearms friends. Dang expensive.
     
  13. 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...
     
  14. So I bought a 22" Webber Smokey Mountain from AimtoFind.

    Here's the first batch of meat, rubbed and wrapped and in the fridge:

    [​IMG]
     
  15. Looks good all wrapped up and ready to go. Can't wait to see the finished smokey goodness.
     
  16. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  17. Lesson 1: Make sure you really read the WSM directions. The water pan does not set on the fire pit.

    Lesson 2: While that cool wind feels good on a mid-80's day, it plays havoc with your temps.

    Having to finish off the biggest hunk of meat in the oven. Just couldn't keep enough fire up.

    [​IMG]
     
  18. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]
     

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