Sitting here in SW Ohio

Discussion in 'Roll Call' started by thedad45373, Jul 1, 2011.

  1. Thought I had better introduce myself since I was asking for advice from the members here.

    I've been cooking outside on a grill, DO, open fire, etc for a long time now.   My family loved to camp and when I got married I carried the experience over to my own family.

    I enjoy cooking and love to have things just "come together".

    Recently I decided to try my hand at "smokin" some meats and now have tried some Cold smoking cheeses.

    I have a Weber gas grill and a Weber Kettle charcoal grill (hand-me-down).  I also have a fire pit in the back yard to cook and roast hot dogs and marshmallows with the Grandkids. I cook lots of other things there as well.

    I would consider myself a "Seasoned" cook.   I'm 64 years young and have cooked a lot of things in my time....Half hogs, whole Turkey and Turkey breast, Whole Pork shoulder, lots of chicken, hams, fish, beef (most cuts) all cooked many different ways.

    I was a Scoutmaster and taught the young men to cook on open fires, homemade reflector ovens, and Dutch Ovens.

    I'm rambling so will shut down the damper and end this post.

    You can call me:  Richard, Dick, Whitehare, or anything else, just don't call me late for dinner.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    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...
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]   Glad to have you with us!
  4. [​IMG]  glad to see ya here
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Welcome Rich!

    You're gonna find a lot of useful info and a bunch of good friends here!!!

  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Richard

    [​IMG]to SMF
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    welcome and enjoy the forum

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