Discussion in 'Roll Call' started by jeffchavis, Apr 28, 2015.

  1. Just checking in as a new member to the site. I'm in my second year with my Weber bullet smoker and am really enjoying it. Did a ham last Thanksgiving for my wife's bunko group that went over really big and 2 Turkeys for Thanksgiving for the family. I can say I will never cook a Turkey any other way again. Doing a couple of Pork tenderloins tomorrow and found some info for my rub and a coca cola habanero bbq sauce that I'm looking forward to making. Looking forward to learning more from the more experienced smokers on the site.

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! You said habanero. I'm digging a hole under your fence.
  3. [​IMG]   Good afternoon and welcome to the forum, from a wet and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. sota d

    sota d Smoking Fanatic

    Welcome to the forum Jeff! If you need any help, you'll find plenty of nice folks here to give you advice! Post some pics of your smokes-we just can't get enough of this stuff! Happy smokin', David.
  5. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  6. Thanks guys...Greetings from sunny So-Cal. I'll be sure to post some pics of my pork tenderloins tomorrow. From what I've seen so far on this type of meat is a pretty short cook time, about 3 hours. Any tips from anyone? I'm using a standard homemade rub and trying a habanero coca cola bbq sauce. 
  7. Thanks Ryan, glad to be here! Looking forward to learning and refining my smoke processes. Let me ask you one question. The basic directions and a book I bought, (low & slow) says to wait for my smoker to stop billowing smoke, about 15 minutes, before putting the meat on but it seems to me that I'm losing some of the actual smoke from the wood I'm using. Am I thinking this wrong?
  8. rmmurray

    rmmurray Master of the Pit

    If you're using wood chunks, 15 minutes will not make much of a difference. I use the minion method on my mini WSM. Do a search for The Dude Abides' post for beginners on the minion method. It really helped me to get started.
  9. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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