First post long time lurker.

Discussion in 'Roll Call' started by bugnut, Jan 25, 2015.

  1. Hello from Wisconsin! I've been hanging around here for a few years but never posted.

    We live in Chilton Wisconsin, I'm married with four grown childern and eight grandchildern plus my best buddy Tucker a springer spaniel.

    I've been smoking and sausage making for around 12 years. We have a big hunting family as well as many friends that hunt and I make all the sausage. I usually make around 1500#s yearly. I'll smoke about anything I can get my hands on! Lol

    I started smoking with a Bradley smoker and found it to be way too small, it was a good starter. I now have two home built smokers. One is a old refridgerator electric fired with electronic controls mostly used for anything but sausage. The second is a converted food warmer. Electric, 5000 watt with convection fan and electronic controls and is my dedicated sausage smoker. They are both located in my garage and vented to the outside.

    I find this to be a great site with great members! Over the years I've picked up a lot of great info around here. Thanks to all that make this a great place to visit!

  2. 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.
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome aboard! I want to see Wisconsin again, did a lot of camping there.
  4. [​IMG]   Good morning and welcome to the forum, from a beautiful sunny day here in East Texas. Lots of great people with tons of information on just about  everything.


Share This Page