Howdy y'all

Discussion in 'Roll Call' started by derrick daniels, Jun 18, 2011.

  1. My name is Derrick and I love my grill/smoker. I am from Texas and just now getting into smoking. I have been grilling ever since I was a kid, but my dad always did the smoking because I didn't have the attention span to do it myself. Now I have my own setup and I am ready to take on this delicious adventure. 
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Derrick! Glad to have you aboard.  :)
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us Derrick and welcome to SMF!

    What did you get yourself for a grill/smoker?
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Hi Derrick!!!

    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.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
  5. I have a Char-Broil American Gourmet Deluxe offset smoker. I have had it for a while now, but never really did any smoking on it. I figure I have the little firebox I might as well start using it.
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    Here is a good thread full of modifications for horizontal off sets with the side fire box, many of these mods just plain out make smoking easier! -

    http://www.smokingmeatforums.com/forum/thread/58778/char-griller-smokin-pro-with-firebox-mods
     
  7. MossyMO

    Wow those mods are pretty cool. I will have to try them out, but I am a little confused as to what exactly does the dryer vent do
     
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member


    The dryer vent keeps the smoke at food level cause the vent is taking the smoke at grate level instead of the smoke immediately escaping the smoker above the food.
     
  9. Ok, that makes sense. Thanks
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Derrick   I am glad you joint us  
     
  11. 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...
     
  12. 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]
     
  13. smokinal

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

    [​IMG]    Glad to have you with us!
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Happy smoking Derrick

    Glad your with us

       [​IMG]
     

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