Taking the plunge

Discussion in 'Roll Call' started by kpalmer, Jun 12, 2011.

  1. Hello.

    My name is Kelly, and my lovely bride gave me a Traeger Li'l Tex for my birthday last week.  To quote a friend "I'm in high cotton."  

    I live in Montana, work with high school kids for a living and row a driftboat for fly fishing clients in the summers (although that chapter is coming to a close--I'd like to fish a bit more myself these days.)

    We garden and eat a lot of wild game--mostly venison and waterfowl, but occasionally a bear or elk makes a final mistake.  Toss in the occasional fish, and you'll have most of the protein I consume in a year.

    I'd like to make the most of this wonderful gift, and look forward to some pleasant banter.  I'm a real fan of atomic buffalo turds (I grow my own jalapenos), The Indianapolis Colts and the Green Bay Packers.  I'm not above some playful trash talk about your football team and expect the same of mine.

    KP
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us Kelly, welcome to SMF! Look forwardd to hearing a seeing threads of your Traeger fired up!
     
  3. Welcome, Kelly. Many knowledgeable folks here who can help you out with most anything smoking related. Colts fan here, too, but mostly because of Peyton Manning, as I am a Tennessee Volunteers fan. Go Big Orange! The Montana Grizzlies open the 2011 season in Knoxville. Hopefully, they'll go home with a big paycheck and an L.
     
  4. 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.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome KP,

    Go steelers! [​IMG]
     
  6. michael ark

    michael ark Master of the Pit

    [​IMG]
     

  7. Did you mean "go to jail" Roethlisberger?  I would understand how the concepts might be easily confused...

    KIDDING!

    KP
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us! 
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Kelly 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  
     
  10. Where in Montana?  Your post says 'northwest'  I lived in Butte for 18 years, before transplanting to Texas.

    Pay attention these guys (AND Gals) know what theys talking 'bout.

    WELCOME, & SMOKE ON!!!!!!!
     
  11. hardslicer

    hardslicer Smoking Fanatic

    welcome....your gonna love this site.....Go Colts!!  [​IMG]
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Hi Kelly!!

    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!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

    soflaquer
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome   WHO DAT
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Kelly---Lots of info on this site!

    Looking forward to your Qview!

    Indy & Green Bay?---That's your team.

    Being 100% Homer, that kinda thing would be too painful to me, splitting my heart in half like that.

    Bear
     
  15. Two hours due west of Kalispell.  There's not a lot of Montana left after you pass through this itty bitty burg...
     
  16. 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...
     

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