New to the site

Discussion in 'Roll Call' started by seattleman1969, Oct 3, 2014.

  1. I've already made a couple of posts on the site, but I am a new member from Central Texas, a little north of Austin. been smoking and stuffing for many many years. Done cheeses, sausages of all types, jerkies, and all manner of smoked and dried meats, fish, cheeses, vegetables, and fruits.

    Favorites are smoked salmon and salmon candy, deer elk or antelope summer sausages, smoked cheese (Not high temp, just regular cheeses), and cajun meats such as andouille, tasso, and chaurice.

    Ex Navy, Data Systems Tech and Rescue Swimmer. Current job is in IT.
  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.
  3. [​IMG]   Good evening and welcome to the forum, from a nice cool East Texas. Lots of great people with tons of information on                  just about  everything

  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    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.


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