The new guy

Discussion in 'Roll Call' started by kain101, Jul 6, 2011.

  1. kain101

    kain101 Newbie

    Hi everyone,

    Just wanted to introduce myself. I am new to smoking, lol, and cooking with anything other than propane. I got a smoke n grill, I have yet to mod it. I figure I will get use to the thing first and get an understanding of smoking before I go modding the device.

    I think this board is a great source of info

    thanks everyone
     
  2. smokinal

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

    [​IMG]    Glad to have you with us!
     
  3. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]to SMF
     
  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. [​IMG]
     
  5. kain101

    kain101 Newbie

     Well, I fired up the smoker tonight for the first time. It was definately a learning experience since i never smoked anything before or cooked with charcoal before either.

    - I did not use the charcoal chimney right the first time and had to re-light

    - I had a bit of difficulty regulating the temp (I think I added too many lumps when the temp started to drop and ended up with a lot of coal left over in the pan after I was done... The fact that the indicator only says "warm, ideal, hot" did not help either[​IMG])

    - I started late in the evening around 8:40ish... (lol, I had an ok peice of steak at 11:00pm)

    [​IMG]
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]   To SMF Good to have you here

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

    Don’t forget the Qview  
     
  7. 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...
     
  8. kain101

    kain101 Newbie

    thanks Beer.

    I hope to fire up the smoker and do some salmon 2morrow. I am headed to the grilling fish section of the board right now
     
  9. mr mac

    mr mac Smoking Fanatic

    Welcome aboard from the Midwest!

    When I first started out smoking I also had nothing but a gas grill and it made for some great barbecue and I still tend to use it for fish! 

    On a Charbroil gas grill set at 225 with apple wood chips (dry) in a foil pouch.

    [​IMG]

    About 90 minutes later.

    [​IMG]
     
  10. teeznuts

    teeznuts Master of the Pit

    Welcome aboard!
     

Share This Page