Hello, eh...

Discussion in 'Roll Call' started by larryp, Apr 30, 2015.

  1. larryp

    larryp Fire Starter

    I'm Larry. I'm a restaurant cook from northern Ontario, Canada but the entire extent of my smoking experience and usage is at home. Since the suggestions for this initial post mentioned experience level, I'd say I'm a confident amateur. I have a lot of years in restaurant kitchens so I'm very comfortable working with food but the smoker is a fairly recent addition. My setup isn't anything fancy, I'm using an original Bradley (which I'm debating modding for dual elements but not entirely confident about doing it) with the Auber dual PID. It was quickly obvious from looking through the forums prior to signing up that there are a lot of very creative and knowledgeable people posting here so I'm looking forward to learning and being inspired. Thanks for having me!
     
  2. tigerregis

    tigerregis Meat Mopper

    Welcome from T.O. You will get that which you seek here. Not only good smokers but some brilliant "nerds". Good luck with your endeavours.
     
  3. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
     
  4. [​IMG]   Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. 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
     
  6. larryp

    larryp Fire Starter

    Thanks for the welcome. I'm looking forward to jumping into the fun. I generally use my grill much more often than I use my smoker... but I'm working on changing that. I ordered a large quantity of pecan and cherry bisquettes (my personal favorite smoke woods) in preparation for a very smoky summer. My wife bought me a meat grinder and a sausage stuffer for Christmas and I've been on a sausage making kick ever since. Now that warm weather has finally arrived, I want to start playing with smoking some of them.
     

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