New to the site

Discussion in 'Roll Call' started by duckybud, May 22, 2011.

  1. My name is Bud, I am 63 years young, and I have been smoking meat for the last 20 years off and on.  I work for the locally owned telephone company as a repairman and dsl installer.

    I saved this old MintCraft smoker form the junk.


    As you can tell, I moved the exhaust from the top to the bottom.  This was done to keep the heat in the smoker and still let the smoke get out.  The new exhaust is 2 1/2 in. and just a tad too small, I am going to enlarge it to 3 1/2 in as soon as I can find the pipe.  I also built a charcoal grate from expanded metal.  It will hold 325, but requires some attention to do it, there isn't enough air drawing through it.  So far I have done a turkey breast, 8 chickens, and 24 chicken leg quarters, and everything has been great.

    I have been lurking here, learning many things, for a couple if months.  A big thank you to all that have and will post tips.

  2. 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...
  3. fpnmf

    fpnmf Smoking Guru OTBS Member


    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!!!

      Also take the outstanding free E-Course!
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Glad to have you aboard! Looking forward to you adding your experience to our mix!
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Welcome to the party!
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you found us!
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welco- me to SMF - looking forward to seeing your qview 
  8. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  to SMF and the wonderful world of meat smokin wonders..
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Bud Good to have you here

    Don’t forget the Qview  

  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    a nice bike you got there bud (is it a goldwing Honda )

  11. Thanks to all for the warm welcome, I already feel at home here.

    Ahron, yes it is a 94 Goldwing Interstate, thanks for noticing it and not saying anything about the rest of the mess.  It was raining that day and I moved the smoker into the garage to do some chicken leg quarters, working on that post now.

  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Bud, Welcome. glad you checked in to stay awhile. This site is great. Good folks and lots of great cooks. Enjoy the long smokey ride. Dave
  13. smokinal

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

  14. meateater

    meateater Smoking Guru SMF Premier Member

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

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