Discussion in 'Roll Call' started by big richie, Jul 21, 2013.

  1. big richie

    big richie Newbie

    Hello, my name is Rich.  I live in Michigan's UP.  I have been processing my own venison for quite some time.  I have now began passing that on to my son.  We enjoy it and toyed around with making summer sausage and jerky in our oven but want to take it up a notch. I recently had an ugly drum smoker made for me,  55 gallon dtum, air valve inlets, a basket to hold 15 pounds of charcoal and wood, 2 racks,  I was told I could do up to 6 pork butts on it.  for me , it's perfect.  I am eager to tart,  and willing to learn.  This is just something else me and my son can do together that can be passed on through the generations.  Glad to be here,  can't wait to learn!!!
  2. Rich[​IMG]

    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 We all have our own taste.

    I sure do like my UDS.

    Happy smoken.

  3. big richie

    big richie Newbie

    Thanks Dave!  Is there a better way to spend an afternoon!!! Get you smoke on!
  4. s2k9k

    s2k9k AMNPS Test Group

    Hi Rich! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  5. big richie

    big richie Newbie

  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Cool looking paint job on the UDS!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in in the TOS.  Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Rich, and welcome!  Glad you joined us.  This is a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!  BTW that's a nice lookin' UDS you have there!

  8. big richie

    big richie Newbie

    Thanks GO BLUE!!!
  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Big MI "Troll" Welcome Richie! Glad to have another yooper on board!
  10. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Rich, nice smoker!

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'


Share This Page