Hi All

Discussion in 'Roll Call' started by axeman, Jan 2, 2010.

  1. I'm a Chef in Matthews, NC - cooking over 20yrs but seriously smoking for about 2.

    Lots of woods near me - got an axe & I go get my own wood.
    I used nature guides to learn tree id and found varieties of hickory, oak, maple along with beech, gum trees, ash & the occasional wild cherry, pecan & walnut.

    Although I may plank with cedar (not smoke) there is a ton of cedar here & I use it to make candle holders around the holidays.

    I have a heavy steel offset smoker that I got at lowes for about 350 bucks complete. I use it 3-4 times a month for brisket, ribs, butts, chicken, prime ribs & tenderloins. not to mention burgers too.

    i came here looking for ideas on how to fine tune my skills
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome Axeman, you're sure to find more than you could ever imagine on the site, so many great recipes and great folks who are always willing to help.
     
  3. 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

    How to post Qview to Forum:

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

    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.



    For Step By Step Instructions On Posting Qview Check Out This Tutorial

    http://www.smokingmeatforums.com/for...ad.php?t=82034
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome Axeman
    Glad to have you with us
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
     
  6. etcher1

    etcher1 Master of the Pit

    Welcome to SMF. It's a great place to be!
     
  7. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Hi Axeman. In the 1960's we built a small cabin-smokehouse out of alder logs. As we cut them down we saved all the chips for cold smoking fish.

    Good sized axe chips are a perfect size for smoking once they are air cured for a 1/2 a season or so.

    Lots of helpful stuff in this link for the newbies.
    http://www.smokingmeatforums.com/forums/showthread.php?t=81585
     
  8. treegje

    treegje Master of the Pit

    Welcome to the SMF,We are glad to have you onboard
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard.
     
  10. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Welcome to the SMF Axeman. Good to have you here.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    You come to the right place for ideas, Welcome Ax
     
  12. tom in nc

    tom in nc Smoke Blower

    Hi Axeman. Welcome to the SMF.
     
  13. chef jeff tx

    chef jeff tx Smoking Fanatic

    Howdy Chef & welcome!!
     

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