Pleased to be a new member

Discussion in 'Roll Call' started by bob marsh, Jan 2, 2008.

  1. bob marsh

    bob marsh Fire Starter

    Hi All,

    New guy here hailing from the thriving metropolis of Kernersville, NC. I've loved barbecuing and grilling for many years and after limping along smoking shoulders on a gas grill and small Weber smoker for awhile Wifey bought me a brand new Bayou Classic propane fired smoker. The first shoulder I smoked came out great and whetted my appetite for knowledge of this great hobby, so I'd appreciate all the knowledge you care to share. Please treat me as having "No Prior Knowledge" of the correct way to go about this skill.

    My main skills (areas that I;m more accomplished at) are sausage making, winemaking, brewing and (with my wife) quite a bit off pressure canning - I'm hoping to learn your arts to round out my skillset.

    My first question for the masters out there is this:

    Anybody have a recipe and procedure for making Cappicolo ( Coppa Ham)? I've Googled this and I've Yahooed that and can't seem to come up with much information.

    At any rate, I'm pleased to be aboard and look forward to learning a lot from all the members.

    Bob
     
  2. garyt

    garyt Smoking Fanatic

    Welcome, you can get all of your questions answered here, just don't be afraid to ask.
     
  3. longshot

    longshot Meat Mopper OTBS Member

    Welcome Bob, you've come to the right place. I've never heard of that ham but that is not surprising as I am fairly new to this, but hang around someone probably can help.

    LS
     
  4. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Welcome in, Bob. I look forward to hearing of your smoking adventures.

    I'm not familiar with the particular ham you mentioned, but someone should be along shortly who is familiar with it. Again, welcome!
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you joined us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF! Check out the 5 day ecourse! its free and full of good info... don't know about the ham....
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Bob Marsh
    Welcome to SMF, your "main" skills will fit in very nicely here also !!!
     
  8. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome Bob. I am familar with that ham you are speaking of. A somewhat spicy ham used alot on sub sammies and such.
    However I am not familiar with the making process, sorry.
     
  9. bigal

    bigal Smoking Fanatic OTBS Member

    Welcome to SMF, Bob! Glad your here.
     
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
     

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