First Post Here

Discussion in 'Roll Call' started by twinfallsid, Oct 13, 2009.

  1. My friend, AlaskanSmokeSignals, talked me into joining this forum. I'm living in Twin Falls, Idaho, its a great little town.

    My specialty is beef jerky. I started making beef jerky in the back yard in Tucson in 1980. I built a box on legs out of a couple sheets of plywood and painted the outside black. In the summertime sun, it would get hot enough inside to make beef jerky. After a few runs, I modified an old popcorn popper to make smoke from wood chips. After its wimpy coil burned out, I cut a slot in the side of the popper and used an electric BBQ lighter on chips to make the smoke.

    A couple years ago I needed an indoor winter project to keep me busy. So I converted an old 27 cuft upright freezer into an automatic smoker. I put the controls and apparatus on the door. There is also an exhaust fan on the door to remove moisture.

    The door has a plenum with a fan in the middle, and rows of holes top & bottom to circulate the smoke all around the box. In front of the lower holes is a couple high-temp air heaters that get up to 900 degrees.

    The control box on the front of the door has a thermostat, and switches to set the two fans action for either making jerky, or using the apparatus as a pit smoker.

    I quit my journeyman day job 4 years ago (electrician skills came in handy for the new smoker) and now make my living from my website, I started the website in 1995 as the original domain registrant, and it slowly grew to making me a living.

    I put a detailed post with large photos of my rig here:

    Master of
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

    For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
    Click Here it's "FREE"... 5 Day eCourse

    Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

    Large ones that us old people with bad eyes can see.

    When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

    How to post Qview to Forum:

    For Step By Step Instructions On Posting Qview Check Out This Tutorial
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Greg, looking forward to your input!
  4. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Welcome to the family, glad to have you
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Greg. Glad you joined us.
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF. Glad to have you aboard.
  8. alaskansmokesignals

    alaskansmokesignals Fire Starter SMF Premier Member

    Good to see you here Greg!

    In some of your history you neglect to describe the dead fridge with hotplate in the bottom you had as a smoker when you first showed me how... when in the 80's was that?

    Despite all your help to me, you can still smoke beef and jerky better than I... Luckily I've been better at fish than you! Was it 15 years ago that the only smoked fish recipe you had posted at your web site's recipe page was mine? I think so... [​IMG]

    And what's this where you say "and I started the web site in 1995" stuff? I distinctly remember working to create that web site then... yeah, its true... you did help...

    Guys, give Greg your toughest smoking questions; he's forgotten more that most people will ever know (but that's another story [​IMG] )
  9. Welcome to the SMF, Greg.
  10. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum!!
  11. Welcome to the madness!
  12. the dude abides

    the dude abides Master of the Pit OTBS Member

    [​IMG]to our little off ramp on the information super highway. Hope you enjoy your stay. Learn lots and then help to guide other SMF members on their smoking journeys. This is a great place to perfect your craft with tons of really great folks who honestly want you to succeed. Looking forward to checking out your site.
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to the SMF - glad to have you with us - that smoker looks great
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome Greg to [b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b]. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the [b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b]Qview[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b] here.
    Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
    It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
    Welcome To Your New Addiction
  15. AlaskaSmoSig - Thanks for showing me this place. I'm already having fun.

    The only reason you smoke fish better than me is because by the time the fish swim up the Rialto riverbed to Tucson, they are already jerky. So I never had the chance to learn how to smoke them as a youngster.

    I posted a great recipe over in the pork area. Its for boneless pork loin, which you can sometimes get on sale for $1.99 per pound.

    Here is the link:


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