Robbie391

[robbie391]

G'Day Good People,
I must appoligise 1st if I break any rules or regulation's,then 2nd I've been reading a lot of your pages and downloading recipes BUT Ive never had the nerve to introduce myself or participate on a computer with something I would Love to do.
I am 59 yrs old and have NEVER smoke a piece of meat in my life, but after reading a lot of the pages and made the rub(not used yet) made the sauce (and LOVE it) I am on my way.

I only have my LP gas barbeque with the hood and will try smoking a chicken 1st and see how I go.

Keep up the GREAT work, Robbie

 

[mythmaster]

Welcome aboard, sir, and prepare to become addicted!

 

[indyadmin1974]

Welcome Robbie!

This hobby has no age limits!

You'll find loads of info and you will soon be a smokin' pro!

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

 

[mballi3011]

First off welcome Robbie to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[jirodriguez]

Hey... smoke is a preservative, so since we are all going to live much longer due to our intake of smoked meats

at 59 your still a spring chicken!

Welcome to the forum! Feel free to ask any and all questions!

 

[caveman]

Welcome to SMF Robbie. Now age is mind over matter. We don't mind cause it don't matter. If it moves, smoke it. Take pictures, then post it. You have questions, ask them. Glad to have you here & please enjoy your stay with us.

 

[treegje]

Welcome to the SMF Robbie, We are glad to have you onboard

 

[eman]

Welcome to the old folks party robbie !
There's a whole bunch of the over 50, one finger typing ,Meat smoking
folks here.
You will be enjoying this addiction for years to come.

 

[scarbelly]

Welcome Robbie - you youngster! I will be 64 in June so you are still a kid and there are some folks even older than me HaHa

If you have a grill to use as your smoker you can make up foil packets of wood chips, put several slits in the top of the foil packets and only ignite one side of the grill. Put the chicken on the other side with no heat and put the burner on low on the lit side - put your foil packet on the edge of the heat and change them out every 30-40 minutes as they burn out.You need to keep the lid closed as much as possible to retain the smoke. This method worked for me for years. Use a thermometer to determine when done and take to 160 then crank up the other side of the grill and crisp up the skin. Almost any rub you have will work with this method

Good luck

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.