Discussion in 'Roll Call' started by jimgrelli, Oct 26, 2014.

  1. My name is Jim. I live in South Jersey.l plan on using this forum alot.I am kind of new to smoking.Thanks for having me.
  2. [​IMG]   Good evening and welcome to the forum, from a very nice and warm day in East Texas. Lots of great people with tons of                    information on just about  everything 

  3. 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.
  4. wolfman1955

    wolfman1955 Master of the Pit

    Hey Jim,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    Keep Smokin!!!
  5. Thanks.my first try at summer sausage is a long one.started yesterday at 9:30am and this morning at 7am still at 140 degrees. The smoker stayed at 170 throughout the night. I had to leave for work so I showered them and put em in the fridge I will have to figure something out when I get home. Any ideas??. Thanks for the search bar tip.

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