Newbie from Round Rock, TX

[austintxeric]

I stumbled across this site a few days ago while researching smokers.  This site seems to be a wealth of knowledge.  I am a complete newb when it comes to smoking, but I look forward to learning a lot.  I am about to go pick up my MES 40 from Sam's, and I have already placed my order for the AMNS 6x8 and a Maverick 732.  I live in Central Texas which is known for some awesome beef bbq.  I'm looking forward to learning about smoking brisket and would love to find as many traditional central texas style pointers...as well as branching out to try other recipes. Thanks in advance for all of the great information this site has to offer.

 

[beer-b-q]

 

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...

 

[oldschoolbbq]

   Austintexeric, first of all,what the heck are you doing with a Sooner banner on your forum

.OH,well.I was raised in Temple(about 50mi. from you,and if you have a chance to go that way and look at Mekeska's BBQ,you'll be in the middle of German meat cooking territory.

   The only spices used are S/CBP(cracked black pepper),place the meat in a cooker at 200* to 225*f. and leave it in for 1.5hrs. of raw meat weight,take her out and enjoy.NO sauce needed.

   Cooking with Charcoal(yuk)is your choice,however a mix of that and Mesquite cut into small disk,will give you a marvelous flavor.Remember though,DO NOT OPEN THE DOOR UNTIL YOUR EST. TIME IS UP

 

[SmokinAl]

Welcome to SMF! Your choice of an MES & AMNS was a good one. Hope to see some Q-view from you in the near future.

 

[austintxeric]

I am a transplant from Oklahoma...been down here for 11 years now and love it down here.  Tons of great BBQ...I've heard great things about Mekeska's, but haven't tried it yet.  There are several awesome places in the Central Texas areas, and I have heard that most use just salt and cracked black pepper.  I'm looking forward to learning a lot and trying out a lot of new things.  In my new electric smoker, I plan on trying several varieties of wood...I picked up one the A-MAZE-N-Smokers and have a variety pack of woods coming (Mesquite, Hickory, Cherry).  I know a lot of the places around here use different varieties of Oak, but haven't really been able to locate oak varieties in the small chunks/chips...but I have just started my searching. 

   Austintexeric, first of all,what the heck are you doing with a Sooner banner on your forum

.OH,well.I was raised in Temple(about 50mi. from you,and if you have a chance to go that way and look at Mekeska's BBQ,you'll be in the middle of German meat cooking territory.

   The only spices used are S/CBP(cracked black pepper),place the meat in a cooker at 200* to 225*f. and leave it in for 1.5hrs. of raw meat weight,take her out and enjoy.NO sauce needed.

   Cooking with Charcoal(yuk)is your choice,however a mix of that and Mesquite cut into small disk,will give you a marvelous flavor.Remember though,DO NOT OPEN THE DOOR UNTIL YOUR EST. TIME IS UP

 

[n2dabluebbq]

wow! in round rock WITH a sooner avatar. hmm need to readdress that in about six or seven months. haha.

 of course that isn't the point here and so on to welcoming you like a true TEXAN would

. welcome to the forum sir and i for one will look forward to seeing your contributions. if i may, please post up some pics of your adventures for all to enjoy.

 

[rdknb]

Welcome to SMF you will like it here.

 

[fpnmf]

Welcome..

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!!!

Craig

 And sign up for the awesome free E-Course!!!

http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[scarbelly]

Welcome to SMF - glad to have you here with us.

 

[meateater]

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

 

[africanmeat]

Welcome to SMF  Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview

 

[roller]

Welcome you will have fun here...and you want be able to stop smoking once you start . Good luck....