New here

Discussion in 'Roll Call' started by jimmy417, May 16, 2011.

  1. Just starting smoking a little last year and am doing more this year.  I have a Char Griller with a side box, but have plans to make my own personalized smoker.  Experimenting with all different rubs and meat.  So far, nor bad.  I have gotten good reviews from family.  Wondering if anyone out there uses Mulberry? I have read it is good to use, but have not used it yet.  Any one in central Illinois know where to get some good fruit wood?  Also is it possible to use any green wood?  How long to season wood properly.  Thanks.  Glad I found this site.   Jim
     
  2. smokinal

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

    Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!   
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Jimmy!

    I never used Mulberry. I used to have a few Mulberry trees, but I wasn't smoking at the time.

    I know a guy who was really smoking, because the mulberries fell all over his car until he cut the tree down!!!!!

    Boy can they stain a car!!!

    For fruitwoods, find a nearby orchard, and ask them what they do with their annual trimmings.

    I wouldn't use green wood, and drying time for smoking depends on how thick it is, and how green it was when you got it.

    Sticks and limbs could be ready in 6 months, but cut & split stuff might take up to a couple years.

    Bear
     
    Last edited: May 16, 2011
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF, Jimmy.

    Mulberry wood is similar to apple wood; a light smoke with a sweet flavor.  There are some folks that choose to burn green wood, but to do so without ending up with a lot of creosote on you food you need to build a really hot fire and that sort of defeats the purpose of "low and slow".  It's best to use seasoned wood.

    As for obtaining fruit wood, check the fruit orchards in your area and maybe set something up with an orchardman or two for when they remove their old growth stuff.

    Enjoy the smoke!
     
  5. hardslicer

    hardslicer Smoking Fanatic

    [​IMG]      you're gonna love this site!
     
  6. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  You are gonna love this place!!!
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  Jim Good to have you here

    You are in the right place the folks here are help full and knowledgeable  

    [​IMG]
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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!!

    Have a great day!!!

    Craig

    Also..Sign up for the oustanding E-Course...
    AC
    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  9. 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
     


    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...
     

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