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Discussion in 'Roll Call' started by rustypig, May 8, 2015.

  1. rustypig

    rustypig Newbie

    hey everyone, I'm from nh and love bbq and have been hot smoking food for probably about 4 years,I'm new at this forum stuff so I'm not even sure I'm doing this right, I posted a question somewhere on here about curing and smoking pork that has been frozen about a week (is it do-able?) I didn't have time to cure the day I slaughtered and was concerned about the weather getting warmer so had to do it that day, anyway if anyone can help about info thanks
  2. 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.
    rustypig likes this.
  3. [​IMG]   Good afternoon and welcome to the forum, from a cloudy and nice day here in East Texas. Lots of great people with tons of information on just about  everything.

    rustypig likes this.

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