Roll call

Discussion in 'Roll Call' started by stickan, Mar 16, 2009.

  1. stickan

    stickan Newbie

    Hello All
    After lurking and learning for a long time I'm finally ready to introduce my self[​IMG] . I live in Elghammar Sweden, a small place in the south of Sweden. The Smoking Meat Forum is a wonderfull place to roam during the long cold winter month we have in Sweden. I've learned a lot from you guys. Reading the recipies and watching all the pictures. It's been a lot of drooling here[​IMG] . Last autumn I builted a small smoke house an made a couple of try outs before winter came. Some sausage and bacon was done, and I'm very pleased with the result. Could'nt done it without your help. The 5 day course from Jeff was greate[​IMG] . So now I'm waiting for spring to come.
    Rgds Stickan
     
  2. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Stickan,

    Welcome from Kansas City! Great to have you on board, and I look forward to seeing some of your Qview.

    BBQ Eng.
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us and have learned a lot so far. Isn't the internet great?
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    stickan
    Great to have you with us !!!
    If you can posts pics of your smoke house, I would love to see it.
     
  5. allen

    allen Smoking Fanatic

    Hey stickan, welcome to SMF, joining this site has helped me also, don't be scared to ask questions they will be answered
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome stickan. nice to know that though we are separated by thousands of miles we can all come together over our love of smoked goodness. Would love to see some pics of your smokehouse also.
    Have fun and good luck with future smokes.

    Quick question stickan, what are common woods you use in Sweden?
    My only options are mesquite, hickory and apple, cherry if I am lucky enough to find it. Do you cut your own or even have any preferences yet?
    I'm a hickory man myself.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you decided to join. I like all the others would really like to see some pics of your smokehouse. Have fun and happy smoking
     
  8. bigoak

    bigoak Newbie

    Gday

    Im an Aussie trying to learn the art of making sausages.
    Made a coupla KG of Venison snags on the weekend, but need to build or invest in a better stuffer, capable of doing a couple Kgs at a time
     
  9. vtanker

    vtanker Meat Mopper

    Welcome!!! Hope to see your qviews on what you smoke!
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF...It's great ta have ya here!!
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. It looks like you're planning on having some fun. It's all good.
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome from Oklahoma, Stickan! Glad you decided to stop lurking and finally join us. You will feel right at home here. There are many good people with friendly advice.
     
  13. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I too am looking for some qview! Welcome[​IMG]
     
  14. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
     
  15. stickan

    stickan Newbie

    What a great welcome[​IMG]
    Sorry to say I hav'nt got that many pics to show, but here is one of the smoke house, and some of my first attempt of bacon and sausage. The wood I was using was a mix of apple and cherry. I cold smoked at first at a temperatur of 70-75F for about 12 hours, pulled out the bacon and raised the temp to 150-160F for 2 hours to make sure the sausage was done. It was delicious[​IMG] . Not many people smoke meat in Sweden, I don't know of anybody. Fish is a lot more common, and for that everybody is using alder. Woods avalible is Oak, Alder, maybe Maple and common fruits like Apple, Cherry and Pear.
    Not sur about how to post pics, but I'll give it a try.
    That's it for now.
    Rgds
    Stickan
     
  16. fire it up

    fire it up Smoking Guru OTBS Member

    Very nice looking.
    That bacon looked great!
    Not surprised most people use alder for fish. My Grandmother is straight off the boat many, many years ago from Sweden, I know one of her brothers had built a smokehouse of his own so I should ask her if she happens to have any of his old recipes.
    Great job on the smokehouse also, looks great! Any plans for future smokes? Would love to know what forms of meat are readily available at your local gorcer that you could smoke and how you plan to prepare it.
    Again, great looking smoke, and Välkommen.
     
  17. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard! Thats a great looking smoke shack you have there.
     
  18. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF!
     
  19. rivet

    rivet Master of the Pit OTBS Member

    A hearty welcome from SW Missouri, Stickan! Darn good looking bacon and sausage too~ thank you for the pictures. Glad you are with us now [​IMG]
     
  20. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Welcome to the family, glad to have you on board.
     

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