So Dak Newb

Discussion in 'Roll Call' started by cramerfunk, May 5, 2011.

  1. Hello all,

    East South Dakota noob here.

    I've been thinking about smoking for a couple years. Three weeks ago I bit the bullet and picked up a MES 40 at Sams Club.

    Did some ribs the first weekend.

    Store bought rub, mustard sticking agent, 3-2-1 method.(next time will be straight up smoke). mopped with bbq/apple juice the last hour.


    Next day was bone in turkey breast for Easter.

    My nephew doesn't like turkey so we have to make ham at all the big family holiday meals."OH MY GOD DUDE, THAT SHITS THE BOMB"

    just a basic brine i saw on one of the threads here and applewood


    Well, I had never heard of a fatty before trolling these forums so I had to give it a shot,,basically copied another one I saw on another thread.

    breakfast goodies in the middle.


    Yea, I think I just found a new hobby, I get to eat meat and the wife can't give me crap for drinkin' beer, cause after all, you gotta put down a cold one while cooking meat outdoors.

    I also posted a question about my upcoming overnight brisket cook for Mother's Day dinner in the beef forums.

    I've picked up tons of tips on this forum the last couple weeks, you guys know your smoke.

    Pics to come,

  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF[​IMG] Good to have you here

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

    Last edited: May 6, 2011
  3. smokinal

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

    Welcome to SMF. Looks like you got the new smoker dialed in already!
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Glad to have you as a new member of the SMF. Looks like you're enjoying the outdoors, and your taste buds are having a good time too. Save the planet... it's the only one with Q.
  5. 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 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...
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome and Awesome! [​IMG]
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hey good looking stuff.Now get some Eggs and Smoke them, really,put them in raw @225*f for 2.5hr. then make some potatoe salad or better yet,Deviled Eggs[​IMG]. Man you won't boil again;they make great pickled Eggs(lots of Beet juice).

    Hope you like them and,

Share This Page