Brand new

Discussion in 'Roll Call' started by amorphousadam, May 2, 2015.

  1. amorphousadam

    amorphousadam Newbie

    Hello!  My name is Adam, I'm from Ephrata PA.  I have assisted in smoking pork shoulders and beef roasts with neighbors and friends and have decide I need to learn more so I can build or purchase a good smoker and get started myself.
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, you came to the right place! Look around here and see what would suit your needs best.
     
  3. amorphousadam

    amorphousadam Newbie

    Thanks!  Looks like this place is a wealth of knowledge!
     
  4. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
     
  5. [​IMG]   Good evening and welcome to the forum, from a beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

Share This Page