Greetings from Mid-Michigan

[an2wan]

Hello, I have been a long time lurker of this forum almost borderline stalking... I have been smoking and cooking whole hogs for a long time, thought might as well get into doing pig parts too. This is my first time attempt at some BBB. I used Morton's tender quick,light brown sugar and black pepper. I put them in the smoker for 6 hours with Hickory chips and chunks. Char-Broil Propane smoker..

 

[bassman]

Welcome to the forum and thanks for the pics. That's some fine looking bacon!

 

[richoso1]

Welcome to the SMF, and thanks for the pics. It looks like you'll be on a roll real quick. it's all good my friend.

 

[irishteabear]

Welcome to SMF. Glad you decided to join us.

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.
Nice pics!

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview.

 

[silverado2100]

where in the thumb are you from?

 

[pineywoods]

Welcome to SMF and that bacon looks good how did you like the outcome anything your gonna do different next time?

 

[white cloud]

Howdy, how long did you let the BBB Cure?. Dont get me wrong, it looks really good but, it almost looked like you applied the TQ and seasoning just prior to putting in the smoker and I am just trying to clarify for any newer people wanting to make bacon the right process. Welcome from MI.

 

[beer-b-q]

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[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

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[font=&quot]Large ones that us old people with bad eyes can see.[/font]

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[treegje]

Welcome to the SMF, We are glad to have you onboard

 

[mballi3011]

First off welcome to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
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Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[an2wan]

thanks for the nice words... I live by Caro and when I do another batch I'll use more sugar or dark brown. I let it dry cure for 6 days.

 

[justsmoke2]

Welcome to the forums from another thumber just down the road in Peck.

 

[chef jeff tx]

Howdy, welcome to the SMF!!