Hello from Schuylkill County PA

Discussion in 'Roll Call' started by cncmoose, Jul 11, 2013.

  1. cncmoose

    cncmoose Newbie

    Hello everyone! Back in the mid 90 I started smoking sausage in a small smoke house I bought from Sausage maker. I have a 20 lb. stuffer and use the grider on my kitchen aid mixer. I would take it with me when I traveled for work and make either ribs or chicken dinners (for 18 people) for the guys at work but only charged enough to pay for the goods. It was a lot of fun and I learned a lot. made lots of beef jerky too, mostly using eye of round.In 2000 I started working in the Pharmacuitical industry as Nuclear Power wasn't paying the bills any more. Pretty much stopped all smoking and sausage making. Married now with 3 kids (13, 11 & 7). Two years a go I made and XL UDS (ugly drum smoker) out of a new 85 gallon drum. This year it has been in use almost every weekend. Yea!! Been getting request for pulled port from several friends and family. I have 2 shoulders ordered for a party this weekend for a birthday party. Made my first bacon last weekend which turned out great. Now I see why everyone states "you'll never buy store bought bacon again". Even my wife said, we are not buying bacon again, you have to keep making it. She normally doesn't say things like that. I did a brisket a few weeks ago and after her first bite she said, mmmmmm this is really good! I want to build a smoke house soon and get back into sausage making. I've been reading many of the smoke house build threads and you folks have built so many great smoke houses!Anyway, take care and I look forward to a ton of reading!Leland
    Last edited: Jul 11, 2013
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Leland! [​IMG]  to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!


    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!


    We have an  <a href= http://www.smokingmeatforums.com/atype/0/Articles>Articles</a>  section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!


    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!


    You might want to check out  <a href= http://www.smoking-meat.com/smoking-basics-ecourse.html>Jeff's Free 5 day E-Course</a>, it will teach you all the basics plus a whole lot more!
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  to SMF!  We are so glad you joined us! 

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

  4. Leland[​IMG]

    Glad to here you got some great Q going your way. Remember untill you get your smokehouse built. You can smoke your sausage in your UDS.

    Happy smoken.


    Oh and remember to post pics or you will be seeing a lot of this[​IMG]
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Welcome, Leland. Hope you decide to call this Home... [​IMG]

    And , YES ...Q-view...[​IMG]
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Leland! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!


Share This Page