Hello from Tacoma!

Discussion in 'Roll Call' started by lordbezoar, Mar 16, 2015.

  1. lordbezoar

    lordbezoar Newbie

    Hi! I'm Ryan and I am very new to smoking meats--I have yet to smoke anything myself (aside from working in a BBQ joint in High School). DW and I moved to the Pacific Northwest about two years ago and I am looking into building a smoker primarily to feed my addiction to smoked Salmon--though I do hope to smoke more than just salmon.

    In any event, By day I am a Systems Administrator for a tech consulting company here in Seattle and by night I make hand-crafted soaps and body care products after our toddler has gone to bed. I'm looking forward to learning more about smoking meats and, hopefully, can get some advice on building my smoker.

    Cheers!
     
    Last edited: Mar 16, 2015
  2. Glad you found SMF. Here are the two words you need to remember "search bar" Put what you want and bam. If you do have a specific question you can always ask. There is a lot of really talented and intelligent people at your fingertips..

    [​IMG]
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Ryan! It looks like the smoked soap market is waiting for you *G*
     
  4. [​IMG]   Good afternoon and welcome to the forum, from a sunny and nice sunny day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. Welcome from Detroit! Read up, ask questions, and enjoy the food along the way.
     
  6. Everybody Likes smoker builds

    Gary
     
  7. 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
     

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