New To the Site

Discussion in 'Roll Call' started by timmartin, Aug 10, 2013.

  1. timmartin

    timmartin Newbie

    Hey Everyone,

    My name is Tim. I'm new to the site and relatively new to the world of smoking.  I live in SLC, UT. I've a Weber smoker and am always look for tips on recipes, rubs, and insights into smoking. As it is, I smoke the heck out of poultry it's as good as any I've had but I'm hit or miss at pork ( homerun one time, weak pop out the next.....)

    Look forwards to reading your posts.

    Thanks,

    Tim
     
  2. Welcome aboard.  I run Weber products as do a lot of folks here.  There's even an owners group if you're interested in joining.  We can help fix the pork problem you're having if you'd like to explain the problem a little bit.
     
  3. 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.

    David
     
  4. timmartin

    timmartin Newbie

    Thanks for getting back. My problems with the pork ribs are typically fold

    1. I can't typically get that nice crust we all crave

    2. The flavor is to woody/smokey

    Where do I find the weber group? It's getting past me bedtime here In Salt Lake, So I'll chat more tomorrow 
     
  5. Weber Group:  http://www.smokingmeatforums.com/groups/show/17/wsm-owners-weber-smokey-mountain

    If you want crust (bark) on ribs and you use foil try doing a slab without foil.  When you foil ribs you are basically cooking them in steam which softens the bark.  Simply eliminate the foil and they will keep the bark. Besides, guys like Gary Wiviott believe the TX crutch is braising not smoking.

    If you are getting too much smoke (aka ashtray effect), try adding some more mild woods to your lineup.  Apple or peach are pretty mild.  Add two or three chunks at the beginning of the cook and don't add any more through the whole cook.

    I hope this helps.
     
    Last edited: Aug 10, 2013
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  to the Family ,Tim. Glad you found us and we hope you grow to call this home for all your BBQ needs.[​IMG]

    Glad the Chicken is getting good for you, it is a very good way to learn you Smoker and how to control your cooking method. Do Chicken a bit and get used to the Smoker and graduate to Pork Butt ( very forgiving) when you get comfortable.

    I have a suggestion that may help you in your "journey" into Smoking. Start a Log or Journal of your Cooks , listing everything you do as you prepare and cook your BBQ.   Heat, Weather , fuel , type of Meat , what you did to prep. the food for cooking and how you Spiced it and so on... Makes a great tool for new Smokers( even experienced ones too) [​IMG].

    Keep in touch and don't be shy... as always , have fun and . . .
     
  7. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet a few neighbors!

    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!

    Kat
     
  8. s2k9k

    s2k9k AMNPS Test Group

    Hi Tim! :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!

    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!

    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!
     
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Tim,

     [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

    Bill
     
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Tim!  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.  Just ask when you need help and someone here will have the answer.

    Red
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Hi, Tim. You will find great information about doing pork on the forums. I only started smoking last fall and was having problems till I found this forum. Life has been much better since.Welcome to SMF.Disco
     

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