Discussion in 'Roll Call' started by meat probe, Jan 10, 2015.

  1. meat probe

    meat probe Newbie

    Hi forum! New recruit here. Been lurking around for a bit, and already learned tonnes (That's Canadian for "tons" :icon_lol:.)

    I'm smoking in paradise: Campbell River, Vancouver Island, BC, Canada.

    Running an MES 30. Recently graduated from a little cheif. Many years of smoking fish. Lots of tie in the kitchen. But only recently have I started to smoke other things. The cheif is a part of the family though, it will continue to hold a special place for fish. Also running a gas grill, a bunch of heavy cast iron and a few sharp knives.

    All my hobbies have something to do with my gut: growing, foraging, killing cooking. I guess there's also family and work. But otherwise, everything else is secondary.

    I can tell this is a great forum, both from the amount of info and feedback, and from the hours I've already spent surfing here.

    I'm not likely to be a heavy poster. But I am a keen observer.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Continue probing, there's a lot to study here.
  3. [​IMG]   Good morning and welcome to the forum, from a cold and rainy day mixed with sleet here in East Texas. Lots of great people with tons of information on just about  everything. 

  4. 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.
  5. Post some pictures of your smokers and where you live, and jump on in everybody is friendly here


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