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givemaboot

givemaboot

Newbie
Original poster
Jun 27, 2011
11
10
Ohio
Glad to have found this site!  I am an avid hunter.  We eat everything i "harvest" .  I recently bought a smoke hollow propane smoker, and I have attempted a few small batches of pork butt and some wild salmon.   I have smoked with charcoal for years, but it is laborious and hard to maintain proper temps.  I am getting ready to smoke wild turkey breast and ribs for the fourth of July weekend.  Any tips/ suggestions are greatly appreciated. 

                                                                                                                                    Jeff
 
Welcome to SMF Jeff!  Lots of good folks with a lot of knowledge to share.  I don't know much about propane smokers, but I'm sure someone will be along who can help.  If you have any specific questions, ask away.

What part of Ohio are you from?
 
:welcome1:

Sounds great I bet it will turn out great!

You did find the right place. Everyone here is very friendly and helpful.
 
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 
icon14.gif
 
 
Hartville, in good ol' Amish country!  (even though there are no Amish left)  Beautiful (and unfortunately DRY) Lake Township!
 
Hartville.....just down the road a bit from me.  I'm in the Akron area.  We get to Hartville a few time each summer.
 
 

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...
 
Welcome Jeff good to have you here can't wait to see some Q..

maybe some pics from the field to harvest, to the smoker, then to the plate...lol
 
Here is my 2nd attempt using my Smoke hollow propane smoker.   The flavor was great, but the meat was AWFUL???  I used bone in pork butt shoulder roast.  The grain of the meat was twisted and hard to pull appart. I ended up with chopped pork instead of pulled pork.   The flavor was great, but the meat really took away from the whole experience.

b33409f1_101_0268.jpg
63e7cd52_101_0270.jpg
 
Hartville, just down the road from you.  LOve your avatar!
icon14.gif
.  Check out my pics on the last reply.
 
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