Greeting from Crivitz Wisconsin

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

  1. Fellow Smokers,

    My name is Jeff, 50 years young, wife and 4 children, live on a small hobby farm in wisconsin, We grow our own veggies, beef, chickens, and lots and lots of hot peppers that we dry and use as a starting base for rubs and seasonings, which brings me to why I am interested in this forum, looking for good rub and seasoning recipes and how to in the smoke department.

    I have already meet a great bunch of fellows here and look forward to their and your advice and suggestions!

    Thank you for having me. Right now is a very busy time of the year for us and will not get here as often as I would like,

    Keep it hot my friends, Spicy Chicken. 

    Nothing fancy, thats for sure!

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    Last edited: Jun 12, 2011
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jeff, Mornin' and welcome. Nice set up. Looking forward to some smoked pepper Q-views soon.

    Dave
     
  3. oliver

    oliver Newbie

    Welcome Jeff,

    This website is awesome. There are alot of helpful people on this site. I learned alot from the people on here. If it wasn't for them i couldn't do the things i wanted to do with smoking food. Just saying hi from Slinger Wis.

    Dennis
     
  4. garyt

    garyt Smoking Fanatic

    Welcome to the forum, I am in Wausau. good to see another from Wisconsin.
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Hi Jeff!!!

    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
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Welcome Jeff !!! lots of hobbies going on there...Nice !
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF Jeff  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  
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad you joined us Jeff,

    I like the smoker set up. Can't wait to see it in action.

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  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. 
     
  11. Welcome to the SMF...good to see another Wisconsin smoker on the board. Looking forward to your first Q-view!!!
     
  12. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF its nice to have ya.. Have fun and Happy smoking
     
  13. 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...
     
  14. lookwow

    lookwow Smoke Blower

    Always good to see a fellow wisconsin smoker. Not a lot of us up here.
     

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