Greetings from the Lake Michigan shoreline

Discussion in 'Roll Call' started by bprifle01, Jun 24, 2011.

  1.   Great to join this forum.  My name is Bill and I've been receiving and enjoying Jeff's Smoking Meat Newsletter for years.  I finally decided to join the forum.

      I got started smoking about three years ago when I wanted to make venison sausage and started reading everything I could find.  The first smoker I got was an ECB that I made quite a bit of venison summer sausage and snack sticks in.  It would sometimes be very hard to hold temps up here during the Wisconsin winter.

      I have a Weber 22" kettle, that ECB, a Char-Broil offset horizontal and a 2' x 2' x 3' cabinet type smoker that I built from scratch. I have a 2 burner hot plate that I use for that one.  I still haven't had the chance to use it, but I plan to use it to make sausage in. 

      I'm looking forward to learning lots on this forum.

      Bill
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Welcome to SMF!  You can learn more than you ever thought possible on this site. We live for the Q-view, so don't forget!

    Mike
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Sounds like quite the smoking arsenal!  Welcome!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable  
     
  7. 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...
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum.  Glad to have you aboard.
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Bill, Glad you joined us

       [​IMG]
     
  11. [​IMG] Glad to have you. I'm an Ex-Wisconsinite. From Milwaukee. Summer sausage is pretty popular up that way. I imagine yours must be pretty good. Look forward to the Q-Views.
     
  12. Welcome to SMF!. This site is great. I've only been on it for a few months, but found that people are always friendly, helpful and most of all knowledgable.

    Welcome to the addiction. Good luck.  
     

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