Newbie to site from Louisiana

[crawgator]

   Hey everyone. Just happend on to yall's site. I've been browsing through it and loved it. Nice to see a site where people treat each other with respect. I like to grill and do some smoking also. I've been checking out the smoking forum and have gotten pretty hungry just looking at pics. 

    Mark

 

[fpnmf]

Hi Mark!!!

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!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[adiochiro3]

Welcome to the SMF family!  We do treat each other with respect -- we're all just trying to help each other get better at this craft. 

Now you come from a region of our great nation with a great smoking and culinary tradition, so I'm going to apply the full court press and look for some solid input from y'all down there!  Other LA's on this forum are crazy people who will smoke just about anything!  Love it! 

 

[meateater]

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

 

[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
 

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...

 

[SmokinAl]

   Glad to have you with us!

 

[raptor700]

Hi Mark, glad your with us

 

 

[scarbelly]

Welcome to SMF - glad to have you here 

 

[africanmeat]

Welcome to SMF Mark I am glad you joint us

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

Don’t forget the Qview  

 

[alblancher]

Well, as one of those crazies from Louisiana,  Welcome

One thing to remember, all of us on the forum from Louisiana are big LSU fans so if you have another opinion about that you may as well pack your bags and move on over to one of those less civilized forums.  Just kidding, your welcome regardless, but if you want to get along with us at least pretend interest in the Tigers.

Take a look at this thread, we have a get together at my farm north of Franklinton that you may want to make plans for.  In addition to a good time we do a lot of cooking and you get to meet some of the people you'll be talking to on the forum.  It's a great opportunity to help some experienced smokers cook some great food.

http://www.smokingmeatforums.com/fo...ela-gathering-oct-28-29-and-30/40#post_646435  

There again, Welcome.  Post often and show us some of what comes out of your smoker.  We always enjoy learning from other forum members.

Al