Newbie from France

Discussion in 'Roll Call' started by tinaturkey, May 23, 2011.

  1. tinaturkey

    tinaturkey Newbie

    Hi folks, we are a UK couple living in France.  One of us is Welsh originally and the other from Jersey, Channel Islands (otherwise known as a "Jersey Bean"!).

    We have an old farm and it came with an old stone breadoven building - so we have learnt slowly how to use it.  We dont tend to make that much bread but we use it more for cooking lots of meat and we smoke loads of stuff in the chimney like sausages, smoked salmon, duck etc.

    We really are learning with our eyes closed and most of time its a mad panic to grab books to find out "how much this ..." or "how much that .." and worry a lot about getting the mix right when, for example, making smoked sausage, that we dont poison ourselves!

    We keep some animals and we produce all our own lamb, chicken, rabbit, pigeon, ducks, geese and pork.  Smoked pigeon breasts are amazing!

    Anyway loooking forward to speaking to all you guys who I am sure we can learn a lot from and you will no doubt know a LOAD more than we do!

    Tina Turkey x
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF family!  Sounds like you have a lovely place.  We would love to see some pictures, especially of that stone breadoven & the chimney for smoking sausages!  I'm sure that would create a lot of envy around the forum!  How did you end up in France?
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, glad you found us!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF. Sounds like you have a lot to share. Like James said we'd love to see some pictures of your farm & oven.
     
  5. michael ark

    michael ark Master of the Pit

    MUMM .. PIGEON[​IMG]I haven't had any since i was a kid.We cooked ours with bacon.yum.Post some pictures of the bread house.What wood do you use their.
     
  6. 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.
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. roller

    roller Smoking Guru SMF Premier Member

    Welcome glad you are here ! Sounds like you have a great place and as the others have saiwe would love to see some pictures of it and your oven... I eat pigeon myself but have never smoked any.
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    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!!!

    Craig
      Also take the outstanding free E-Course!

    http://www.smoking-meat.com/smoking-basics-ecourse.html
     
  10. 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...
     

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