soon to be smoker!

Discussion in 'Roll Call' started by jamantste, May 29, 2011.

  1. Hello folks, 

    Hi, James here, from North Alabama. I am currently in Oklahoma for work, otherwise I would probably be giving my first butt a go. Anyway, while planning my son's first birthday party my wife was receptive to adding a some smoked meats to the menu. I am an avid charcoal griller but have always wanted to get into smoking. 

    Im here for a couple more weeks so I will have time to research, and of course take the 5 day course that seems so highly regarded! So far my plans are to pick up the WSM and an ET732. My goal is to be able to master a brisket by the 3rd but there just may not be enough time. Not sure the best "starter" meats...pork,chicken?

    From all I have seen here so far I already need to thank everyone for sharing! Look forward to sharing with you all!
     
  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
     


    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...
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Start with a pork butt.  Pulled pork is an easy smoke that gives you that sense of accomplishment from smoking a large piece of meat into a perfect meal.  They are very marbled with fat so almost impossible to mess up.  I think they are great practice for learning your smoker and getting ready for that brisket which is a much more difficult smoke but takes about the same amount of time.  Pork butts will let you get your temperature control down so you can nail that brisket on the first try.  And trust me I bet everyone here will tell you temp control is key in smoking.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  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.
     
  6. thanks! I am a bit of a shutterbug too, so there should be plenty of qview to come...
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF James  I am glad you joint us

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

    Don’t forget the Qview  
     
  8. smokinal

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

    [​IMG]   Glad to have you with us!
     

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