New to forum

[pwrwgnwalt]

Great site!  Been browsing for a while, expanding my 'smoked meats' knowledge...

Live, work and play in Montana. Old hand at jerky, sausage, curing and smoking meats of all kinds; but always learning!

Use a big ol' stainless steel, double-door, commercial refrigerator I converted to a smoker some 20+ years ago; can hold up to 200# of sausage - it has served us well.

Generally do large batches of various sausages at one time, and sometimes add a brined turkey to the smoker if there's any room left. 

We also make fresh sausages and corned meats from time to time.  Usually do our own spice mixing - we seem to like the tastes better. 

Favorites: Bratwurst, Jalapeno-Cheese Sticks, wild-game Thurlami (Thuringer/Salami mix), and deer Jerky.

 

[james bierman]

Hi all I'm james and I'm from Norfolk va I am the proud Owner of a char griller duo. I have read a bunch of posts of mods folks have done to there cg duo what a great site

 

[themule69]

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.
David

 

[wolfman1955]

Pwrwgnwalt,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Just in case you were wondering how this site works.
Here is a link to a FAQ for the site.
http://www.smokingmeatforums.com/a/faq
Lots of good stuff there on how to get around here.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

 

[james bierman]

Thanks y'all

 

[oldschoolbbq]

Welcome , Walt . Glad you found our Neighborhood and hope you take-up residence .

Enjoy our posting and post anytime the "Spirit hit you...

Have a great Thanksgiving Day , and as always . . .

 

[gary s]

  Good afternoonand welcome to the forum, from a sunny and cool day in East Texas. Lots of great people with tons of information on just about  everything 

Gary