Discussion in 'Roll Call' started by rick-in-ajijic, Sep 18, 2015.

  1. Hello all! I'm new to this forum but not so much to smoking.

    A little about me: I'm retired Army living in Mexico now. I was first introduced to smoked meat by my Great Uncle Robert in Gallatin Tennessee about 45 years ago. He taught me a little about smoking, curing meats (country hams & bacon) and I put some of that to use when I lived on a homestead in Alaska (14 years) been doing it off and on since then.

    The place I live in Mexico has many, many retired from the States and from Canada and there is not to many people down here that smoke meat. (I might start offering it soon). In Alaska I used and old refrigerator hooked up to a wood stove for smoking then years later I bought a Brinkmann Smoke "N Pit and used it for years. I just ordered a Masterbuilt 20070411 30-Inch electric smoker. Boy how things have changed from my old refrigerator. I hoping to learn more from the people here and really am interested in recipes for rubs and injection liquids. Things will be different down here some things I can't buy local and have to order from Amazon (if they will ship them) and some things I'll have to make (wood chips) one good thing is that the meat is really inexpensive and locally grown. No hormones or antibiotics. I hope to talk to you soon. Thanks for letting me in. 
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group Rick!  I'm hooked on Jeff's rub and sauce recipes since I joined the forum.  There are also lots of ideas to be found here.  Happy smoking!

  3. Thanks Mike I'll check them out. I'm setting up my meat prep. and smoke room right now as we speak. Also watching the cameras (security) for the delivery of my smoker and parts. 
  4. [​IMG]   Good evening and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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