New member Springdale washington

Discussion in 'Roll Call' started by exhaustedspark, May 13, 2011.

  1. I live in 3 miles as the crow flies from springdale washington. I started making sausage about 5 yrs ago. Bought a cheap small grinder from cabellas and after the first time i bought there larger comm. grinder 1 hp model. A real joy to use.

    I use it for grinding and stuffing. I am currently making a smoker out of a large commercial dbl door freezer. I just bought a ranco etc and modified it to have plugins for 110v. I tried it out on my big chief smoker and it works great. No i just need to get busy and finish the big smoker. I dont like to get the temp over 175*

    I have used pot belly pigs, Goats, venison, beef and turkey to make sausage and it always has turned out pretty darned good.

    I am disabled and this hobby gives me something to do that i can take my time with and enjoy doing. Sorry i did not post here first as i did not know i was supposed to.

    Looking forward to meating any and all on this forum.
  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Have a great day!!!


    Also,,, Sign up for the's free and wonderful!!
  3. welcome..i am a newbie and these guysalready helped me out,great site
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Welcome Sparky to SMF..............I see you have a 1hp cabelas . awesome.. I have one too. If your looking for a stuffer i would suggest a 5 lb stuffer from lem or northern tool. you can get one for around 100 bucks.....  good luck with the fridge buils and dont forget to post some pics of the build and also dont forget to fill out your profile...........

    Happy smokin

  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. You'll find lots of good info and some great recipes here. Have fun and happy smoking
  6. michael ark

    michael ark Master of the Pit

    [​IMG]I would like to see pictures of ss fridge build please.
  7. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    Welcome aboard, neighbor.  Had to look up Springdale and finally found you over on the dry side.  You got a neighbor, kinda sorta, OmakDave who is also a member here.  Lots of information and from the looks of it, you got plenty of experience for us to learn from.

  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

    then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

    here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

    Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

    Welcome to Your New Addiction  

    GO GATORS      
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to SMF!
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  Good to have you here

    You are in the right place the folks here are help full and knowledgeable    

  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum felow Pac. NW'er. Don't know about you but we are still waiting on winter to end here in Portland, damn rain won't go away.... lol.
  14. Hello from the FNG in Springdale. Just a thought for the new guys. could you post your posts with a larger print like # 22

    Good size for a grinder to. Some of us OFs have trbl reading the small print.

    Happy smoking
  15. nwdave

    nwdave Master of the Pit SMF Premier Member

    It uses up too much of the screen ink.  We gotta conserve.  However, you could adjust the print size of your view.  I like to run mine at about 125% or so.  Shoot, later in the day, 400% wouldn't be enough.  [​IMG]if you know what I mean.  What system are you using?  I'm on Internet Explorer 9 and it's even different from it's predecessor IE8.  Someone around here will be able to help ya out.  Beautiful weather over here on the wet side......finally.  It's heading your way soon.
  16. I have IE 8 on windows XP

    I do not think i can put 9 on xp

    I belong to some different forums that have more Old farts like me on so i try to make sure my printing is large enough.

    The joys of maturing gracefully.  Right
  17. nwdave

    nwdave Master of the Pit SMF Premier Member

    IE 8.  It's been awhile since I've been on IE8.  However, try the Tools popdown, in the top section of the IE screen.  Select Zoom and try one of the higher values.  Just a guess but you may be defaulted to 100%.  Try 125% or even 150%.  I personally like 125% because that allows me a larger view without having to scroll left and right to view the screen.  There's also a Zoom function on the lower right portion of the screen but I don't remember if that's the default location or not.  Sorry I can't be of much more help.

    Ah, the joys of growing older.  Lies, I tell you, pure lies. 

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