Long time lurker from Vancouver, WA

[lexi86d]

Hi all~ I've been lurking her for the last year or so. I am a little bit further along than just learning, but have been told I make the best ribs in the neighborhood. Recently made one great brisket, and one not so great brisket.

I work more than full time as a supervisor, have a husband and four kids (13, 11, 8, and 6), and go to school full time.

Smoking meats is currently my only hobby. Going to make my first fatty this Sunday!

I have what I believe is considered a starter smoker~ Char-Griller Smokin' Pro. It's okay, but not quite big enough for my large family and all the friends I love to cook for. My husband can't wait to make some mods to it.

Love this site!

Have a great weekend!

 

[caveman]

Welcome to SMF Lexi. Lots of great information & all around fun to be had. Don't forget to post some qviews of those fatties. Enjoy.

 

[nwdave]

Welcome fellow PNW. Good of you to come out of the shadows and into the "light". Hey, my grandson lives near you in Yacolt. Getting to be guite a large group of us on this site.

 

[rdknb]

welcome to SMF good luck with the fattie, making them are addicting abt's too

 

[lexi86d]

Thanks all. I'll make sure to post some qviews!

 

[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]

[font=&quot]For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse[/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[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]
[font=&quot]http://www.smokingmeatforums.com/for...t=72852&page=2[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=86620[/font]

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
[font=&quot]http://prochefblog.com/public_pics/f...09foodcode.pdf[/font]

[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]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=82034[/font]

 

[lexi86d]

Thanks! I did the 5 day ecourse last year when I started lurking (right about the same time I bought Jeff's rub and sauce recipes). For anyone who hasn't read the 5 day ecourse I highly suggest it! It was a huge help!

The rub and sauce are a huge hit in my house!

I am also a freak about food safety so the food safety links by bbally were very helpful, too!

Thanks again! Can't wait for Sunday!

 

[irishteabear]

Welcome to SMF. Glad you decided to join us.

 

[denver dave]

Welcome aboard. Glad you decided to join us. Once you start smokin, it becomes addicting.

 

[etcher1]

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

 

[chef jeff tx]

Howdy, welcome to the SMF!!

 

[treegje]

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

 

[hell fire grill]

I thought I could smell smoke.

 

[richoso1]

Welcome to the SMF, and do read around the different forums as there is a lot of great information available to you. It's all good my friend.

 

[lexi86d]

Thanks for all your kind words! I have decided on 3 differenty fatty types for tomorrow after browsing through tons of posts looking for tasty ingredients.

All will be made with Jimmy Dean sausage and the traditional bacon weave.

The first will have bacon, pepper jack cheese, and either banana or pablano peppers; the second will have hashbrowns, ham, and tillamook cheddar; and the last one will have pepperoni, mozzarella, pizza or marinara sauce, onions, mushrooms, and green peppers.

I will take lots of pics! I can't wait!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview.

 

[mballi3011]

First off welcome Lexi to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction