New from Wisconsin

Discussion in 'Roll Call' started by luigi, Apr 29, 2014.

  1. luigi

    luigi Newbie

    Hi eveyone,
    just joined today, have been reading this forum for a while and decided to sign up.
    am a retired chef and have love just about all there is to eat.
    and have been smoking / curing meats going on 35 years.
    I cut into my first capicola of the year today as well as my berkshire westphalian ham I smoked last month.
     
    Last edited: Apr 29, 2014
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Good lookin meat!  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Danny
     
  3. Man does that look great !!!   Welcome to the forum.

    Gary S
     
  4. luigi

    luigi Newbie

    thanks Gary
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
     
  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Luigi

    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

    Gary
     
  7. bbq1950

    bbq1950 Fire Starter

    Welcome, glad you signed up. Lots of information available & for you to share you knowledge with.
    Smoke On!
     

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