Smokin in Surprise, Az.....

Discussion in 'Roll Call' started by thesmokinshanty, May 16, 2011.

  1. Hey all, My name is Jack. Not new to smoking, but trying to get set for competition bbq. Looking forward to BS'n with you about good bbq...talk to ya soon!!!
     
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    So Jack welcome to SMF. Glad to have you here. Please take the time to complete your profile with where you are from
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looking forward to reading and seeing what you're up to.  Always nice to have another experienced smoker in the ranks!
     
  4. Hey Jack, I'm Lloyd and also in Surprise. We may have to get together some time and trade secrets. Except I don't have any, but I'll listen to yours!!
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    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

    Also..Sign up for the oustanding E-Course...
    AC
    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  6. 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
     


    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...
     
  7. smokinal

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

    [​IMG]
     
  8. hardslicer

    hardslicer Smoking Fanatic

    welcome to the site.....your gonna love it!
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Jack, and welcome to the SMF. Read the different forums, as there is a mountain of good information from great folks who like to share good times. It's all good my friend.
     
  10. n2dabluebbq

    n2dabluebbq Newbie

    wonder if Jack and Lloyd know Dan from surprise Arizona?

    well either way, welcome to the forum
     
  11. [​IMG]   Look forward to some Qview from you!

    Happy Smoking,

    Matt [​IMG]
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Jack Good to have you here

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

    Don’t forget the Qview  

    [​IMG]
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welocme to SMF. Can't wait to see some Qview from you!
     
  14. 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.
     
  15. chefrob

    chefrob Master of the Pit OTBS Member

    az
    welcome westsider.............
     
  16. rgacat

    rgacat Meat Mopper SMF Premier Member

    Welcome to the group. Lots of good info here if you look for it and ask if you can't find it folks are always willing to share.
     
  17. sounds good to me Lloyd...[​IMG]
     

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