Discussion in 'Roll Call' started by metikki, Jan 12, 2014.

  1. metikki

    metikki Newbie

    Dale from Latrobe Pa here! Thanks for the welcome! I've been a lurker for some time but I was given an operational food warmer from a hospital. It was an older model but needed new door gaskets so I put on the rope seals and added a 3" vent. I plan on using a double burner system because the warmer can still be used to warm foods, as we have a big family during the holidays

    I am an avid bowhunter and a rep for the state org. I purchased a side of black angus beef this summer that never saw a pasture and was fed 2nd cut alfalfa. I killed a black bear during the early season in Pa and followed it up with an 11pt buck in October.

    I'm looking for ideas for my smoker to get it going properly. I would like to keep the warmer capabilities intact and most likely will make jerky using the warmer.

    Nice to be here formally!!

    Best wishes!

    Dale Hajas

  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  3. shtrdave

    shtrdave Smoking Fanatic


    Just a few miles east of you on RT30 good to see some other people from over this way.

    Can't wait to see the warmer/smoker.
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome Met
    You will find plenty of friendly folks with great advice on this forum. Lt the search bar at the top of the page be your new friend. There are over 1 million post on this forum. And that a lot of powerful knowledge right at your finger tips. Or just ask! If you have not checked it out already, Give Jeff's 5 day ecourse a try. It is free and full of great information to make you an even better smoker.
    Again Welcome.
  5. metikki

    metikki Newbie

    Thanks for the nice welcome!!

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