Hello all.

Discussion in 'Roll Call' started by paddy1998, May 3, 2015.

  1. paddy1998

    paddy1998 Newbie

    In Joliet, Illinois. Been smoking for a couple of years, mostly brisket, sausage and jerky. I use a Horizon 16" offset that i have modified to accept an LP burner in the firebox and a Smoke Daddy Magnum Pig attached to the chamber. I found this forum while researching sausage binders and this looks like a great place!
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF Paddy. Glad you are here. Looking forward to seeing your smoke meats and sausage creations.

    Fave fun!

  3. [​IMG]   Good morning and welcome to the forum, from a nice sunny and warm day 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. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  6. This is a great place for all kinds of Information


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