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Discussion in 'Roll Call' started by cheesehead, May 25, 2007.

  1. cheesehead

    cheesehead Fire Starter

    Hello my name is Jeff and I am new to this forum. I am also new to smoking. I received my camp chef smoker today and am looking forward to a smoky weekend. Just wanted to stop in and say Hi.
     
  2. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome Cheesehead! You have come to the best forum on the internet... lots of friendly folk and great information here!
     
  3. jts70

    jts70 Smoking Fanatic OTBS Member

    Cheesehead,

    Welcome aboard! Feel free to ask questions, lots of advice and good folks here. Don't forget to check out Jeff's 5 day ecourse
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome, welcome to SMF. Glad you found us.

    Remember, the only bad question is an unasked question.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to smf.
     
  6. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome Jeff,
    It is nice to see you on the forum. Please feel free to share your smoking adventures with us and to ask questions and draw from the information provided here by the many friendly folks.
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Wwlcome to the SMF[​IMG]
     
  8. vraiblonde

    vraiblonde Newbie

    Hi everyone! I'm new, too, and thrilled to find this forum. I got my smoker several years ago and have done many different meats in it: ribs, brisket, poultry, pork, etc. Probably my favorite is a smoked prime rib, which is so good I could practically eat the whole thing by myself.

    What led me to you all is I'm doing a whole brisket for a picnic tomorrow and I was looking for information on how to trim the meat. (First time with a whole untrimmed slab.) Found the main Smoking Meat site, got here from there. Nice to find a whole forum devoted to smoking meat with so many knowledgeable folks. [​IMG]
     
  9. cheesehead

    cheesehead Fire Starter

    Thanks to everyone for the welcome. As soon as I can get out of this cubicle I'm going home to put my smoker together and "season" it. Any recommendations on how to properly accomplish this?

    Jeff
     
  10. Welcome Cheesehead!
    When I seasoned my propane smoker I sprayed it with pam and ran it for a couple of hours at 250 to 300 degrees. I hope this helps.
     
  11. Welcome to the forum . Always glad to welcome a fellow smoker.............[​IMG]
     
  12. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

  13. deejaydebi

    deejaydebi Smoking Guru

    Welcome Cheesehead -

    I have a Camp Chef too. Which one did you get? I love it! If you have any quetion just give a yell!
     
  14. cheesehead

    cheesehead Fire Starter

    Since this is my first smoker I got the 18 inch. I can see that maybe I should have gone for the 24 in but this one will work fine for me now.

    Thanks for all the friendly remarks. I will let you know how things are going. There is a world of information here in this forum.

    Thanks again.

    Jeff
     
  15. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Cheesehead!!!
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Cheese head -

    My first smoker was a cardboard box with a light bulb - obviously I was limited to jerky and cheeses. You'll love it!
     
  17. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome aboard SMF...Cheesehead,glad you found us [​IMG]
     

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