Mornin Y'all!

Discussion in 'Roll Call' started by smok eatr, Feb 26, 2015.

  1. Hello from Texas.  New to the forum but have stalked it for years.  The knowledge on this forum is second to none.  I've recently retired after 30 years in the fire service and decided to rejuvenate my love for smoking and sausage making.  I currently have an offset smoker and an MES 40.  Sausage making equipment consists of a 1.2hp #22 grinder and a Dakotah water stuffer.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the light! It's fun to become a contributor.
  3. [​IMG]   Good morning and welcome to the forum, from chilly, ice melting day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. sota d

    sota d Smoking Fanatic

    Welcome to the forum. I don't make sausage, but sure love eating it! There are quite a few sausage makers here who can help you with any ?s you might have. Happy smokin', David
  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.

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