New smoker from Fargo

Discussion in 'Roll Call' started by scraper, Jul 10, 2013.

  1. scraper

    scraper Newbie

    Hey, I just got a new masterbuilt.  I seasoned it last night and im looking forward to my first batch of ribs.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]  to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Just might meet a few neighbors!

    You should sign up for Jeff's Free 5 day E-Course!  There is a wealth of information included and is good for anyone, no matter your experience level.

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

    Last edited: Jul 10, 2013
  4. Hi and welcome..New guy here also and am from Fargo as well. Currently building a wine barrel smoker and I know I'm going to enjoy trying out several meats to smoke in it.
  5. s2k9k

    s2k9k AMNPS Test Group

    Hi Scraper! [​IMG]  to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!


    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!


    We have an  <a href=>Articles</a>  section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

  6. s2k9k

    s2k9k AMNPS Test Group

    Hi Wildbluuu! [​IMG]to you too!!!
  7. scraper

    scraper Newbie

    Thanks for the welcomes everyone.  I signed up for the 5-day crash course.  I'm looking forward to the knowledge.

    I am from Fargo, ND.  I hunt and fish a lot and I love to find new ways to enjoy my wild game.  I also love domestics and I will probably start with some ribs or butts next week.

    I had an old brinkman charcoal smoker years ago and did ok a few times, I am really looking forward to the results from my new masterbuilt.

    One thing that I have never tried and I am excited to learn more about is cold smoking salmon.  I absolutely love cold smoked salmon thin sliced...I've already found a wealth of tips and techniques on that as well as some smoke generators that will help keep my temps down.

    Thank you to all that contribute on the site, I really appreciate it.  Thanks Jeff for having the site.  I know that it isn't easy.

    Keep em smoking! 

    Jon Scraper
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Hey Jon, glad you joined us! :welcome1:
    I lived in Fargo/West Fargo for 23 years before moving out here north of Minot 6 years ago. If your the same Jon Scraper I'm thinking of we were both involved with the Pheasants Forever Org. for a few years about 7 to 10 years ago?
    Last edited: Jul 20, 2013
  9. 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 We all have our own taste.

    Happy smoken.


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