Discussion in 'Roll Call' started by hammocksmoker, Jul 22, 2013.

  1. I am a noob. Just got my mes 30 in the mail and have already made a tough brisket and a dry pork butt. Didnt screw up the bacon or abts but thats hard to do.

    I have a hammock set up so i can stair into the thing like a zombie whilst it smokes. I also get pretty drunk while i am smoking it so we will see how my posts go.

    I will figure this out so i can one day be a self procliamed pit master.

    Appreicate any assistance i get from you guys.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    You might want to check out Jeff's Free 5 day E-Course, it has great information to use no matter your skill level!

    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!

  3. hagisan

    hagisan Meat Mopper

    Welcome fellow N00b.  There's a wealth of knowledge and some really nice folks here on the forums. Just be sure you post pics of your cooks.

    Happy smoking!
    Last edited: Jul 22, 2013
  4. Hello and welcome to SMF! Glad you found us!

    The search bar at the top of the page is very helpful as well.
  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. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  You've found a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Congrats on that new MES, and any time you need help, just ask and you'll get plenty!  

  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hello HS!  Gettin drunk while smokin' tends to contribute to dry meats (spoken with a little bit of experience).  I don't do that anymore!  Nuthin wrong with a beer or three but when I started forgetting that I just checked the meat and check it again....well, that had to stop!  Slow and easy these days...and I fix MUCH better Q!!!

    [​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'

    Last edited: Jul 23, 2013
  9. Ugh it wasn't that dry, just tough still. My cut was just the flat so it was a fairly thin piece at 5lbs and was in there for only 6hrs before it hit 180 when I wrapped it and tossed it in towels and then in a cooler. When I pulled I tout 3 hours later about 1 cup of juices flowed out of it. Naturally I boiled the juices down to make a glaze. But it seamed like a lot more juice then what other people have when they go to unwrap. I promise I wasn't mean with my thermometer. What did I do so wrong that the meat gods have punished thou.

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