First time on any forum!

[ontario smoker]

Hi everyone. This is the first time I've ever posted to any site, but after reading so much information on SMF I knew this was the place to be.

I've been playing around with smokers since around 2000 and let me tell you that I've made many many mistakes in the past. A few years ago I purchased a Bradley 4 rack digital and still could not get the kind of results that I wanted. I started reading forums and many "bloggers" used Rytek kutas's book as references. I decided to buy my own copy and read that sausage makers bible from cover to cover. Meat smoking has never been the same since!!

I absolutely love making cured/smoked meats. Some of my favorites, and my wife are bacon, summer sausages, and Canadian bacon. Unfortunately, winter is upon us and it's getting very difficult to keep cabinet tempatures high enough to attain IT. So for now, it will be a winter of reading this forum and educating myself for the spring season.

Happy smoking!!!

Ontario Smoker:canada-flag-68:

 

[atomicsmoke]

Welcome.

If you like cured/smoked meats winter is the time to make them....dry cured cold smoked.

 

[ontario smoker]

I'm actually intimidated by the whole dry curing process. Seems like you need some specialty equipment and a PhD in chemistry...lol

 

[gary s]

  Good morning and welcome to the forum, from a cloudy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.  

Gary

 

[themule69]

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