Discussion in 'Roll Call' started by cowboymike, Feb 6, 2015.

  1. Hello,
    I'm a new smoker, sausage maker, and hopefully all round novice with a lot of interest and energy. I live in Highland, il. And I recently retired as a R/R worker. I enjoy running and bicycling and have been a competitor for 25+ years. I have a plan to convert a refrigerator into a smoker, dryer, curing chamber. I will attach a Masterbuilt cold smoker to this refrigerator and hopefully with enough pipe extension between the two, I will create cold smoke. I have a lot of ideas and am willing to learn from anyone and everyone.
    Cowboy Mike
  2. wolfman1955

    wolfman1955 Master of the Pit

    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.

    Here is a link to the fridge build section of the forum: Lots of good stuff there.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  3. [​IMG]   Good afternoon and welcome to the forum, from a cloudy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    cowboymike likes this.
  4. Thanks, Gary
  5. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Welcome to the forum.

    Congratulations on your proposed new smoker and welcome to the fascinating world of smoke/cooking food products.

    As you most likely will be smoking for years to come, may I suggest that before you get too involved smoking foods that you take some time and learn the peculiarities of your new smoker/cooker.  This can be easily done at first by using quart zip bags half filled with water to replicate meat.  You will then be able to visually see the effects of changing  types of woods, temperatures, times and colors of smoke by observing the color change of the bags.  By keeping good notes you will soon know what effect each change will have on your product.

    The following threads may help as well.

    Smoked Bread,Crackers and Snacks,   Understanding Smoke Management - updated 12/08/14

    Hope this helps,

    Mr. T
  6. Thanks Mr.T I will check out the sites!
  7. inkjunkie

    inkjunkie Master of the Pit

    Welcome to the best site on the www. Lots of very knowledgeable, helpful & friendly folks here.
  8. Thanks inkjunkie
  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...
    Happy smoken.
  10. Thanks David

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