Howdy from the Oregon Coast!

[matthews]

Hello all. Name here is Matt, and I've been lurking for awhile now. I've already put some of the knowledge gained here to use smoking ribs, pork chops, and cheese. My current smoker was built for me out of wood. It was perfect for salmon, and will still be good for cold smoking. I am now impatiently waiting for a Master Forge gas smoker to arrive at Lowes in my name. I can't wait to break it in... Thanks again for all the invaluable past and future advice!!

 

[fpnmf]

Hi Matt!!!

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!!

The free E-Course is great!!
 
http://www.smoking-meat.com/smoking-basics-ecourse.html

Have a great day!!!

Craig

http://www.smokingmeatforums.com/forum/thread/57139/basic-pulled-pork-smoke

http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer

 

[thebarbequeen]

Welcome! Always happy to see another PNW-er join the forum! Have fun!

 

[nwdave]

Hey, welcome there fellow Pacific North Westerner.  Do us a favor and insert where you call home in your profile.  We encourage newcomers to do that so we can tailor any information requested, for your area.  If you feel uncomfortable citing the city, just mention the region like "Coastal Oregon" or Portland Area.  As you will discover, you have a lot of company down your way.  Who knows, one may even be your neighbor.

~Dave

 

[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...

 

[tyotrain]

Hi and welcome to SMF its nice to have ya.. lots to learn here and lots of good people.. Have fun and Happy smoking

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. Like Craig said the WIKI's are a wealth of knowledge. 

 

[SmokinAl]

   Glad to have you with us!

 

[flash]

Ahh, my favorite State to visit. Haven't been out there in a long time though. Great fishing out of Newport for Sea Bass and Diamond Lake for Rainbows. A photographers dream. Hmm, maybe we could swap homes for a while. Hows Florida Gulf coast fishing sound to ya??

Welcome aboard.

 

[africanmeat]

Welcome to SMF Matt  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    

 

[jirodriguez]

Welcome to the forum! Maybe we will get lucky and acutally get summer this year before the rainy season starts again.... lol.

 

[realtorterry]

 

[scarbelly]

Hello Matt and welcome to SMF. Let us know how we can help

 

[matthews]

Thanks for all of the warm welcomes. I predict lots of satisfied family and friends in the future.

 

[big twig]

Welcome! Lots of great folks here with tons of knowledge to share. Next thing you know you'll be the most popular family member and friend from all the smokey goodness you put out.