New to the Forum

Discussion in 'Roll Call' started by dave c, Sep 2, 2013.

  1. dave c

    dave c Newbie

    I'm from Upstate New York around Binghamton NY, I utilize an MasterBuilt electric smoker for the past year.  I got tired of getting up in the middle of the night to make sure my temp did not fall below what I needed it to be.  I also have a Weber grill that I use at times to make a pork loin but I find it comes out better in the smoker.  I have been cooking, grilling smoking for over 30 years.  Seasoning well its had for me to say because I make mine up as I go.

    I've tried normal seasoning but its not me.  Sometimes I want zest or zing goes according to my mood.  Wood chips I use cherry and every other kind out there.  I normally soak mine over night or at time two days then place them inside of a zip lock bag and freeze them for when ever I want to use them.  I take them out about 15 minutes before time needed and place them in the smoker.

    Currently, put a pork shoulder 9Lb's in the smoker last night at midnight.  Just checked the temp at 12:15 and its 180.  Trying to get it up to 185 but it looks like it has stalled and need to wait for the stall period to end (normally about 45 min-1 hr give or take).  Hopefully it gets done by 2 so I can finally have something to eat.

  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Dave! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Dave!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  5. 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 We all have our own taste.

    Happy smoken.

  6. lancer

    lancer Smoking Fanatic

    Hey Dave! Welcome from Sennett.


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