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Hi All

post #1 of 12
Thread Starter 

 While I have been a member for some time now, this has been the first real opportunity for me to participate.


 I grew up in Colorado and was taught from an early age on food preservation of all sorts, my favorite being the smoking of meats and vegetables. Now that our kids are grown and on their own, the wife and I have found our little piece of Heaven, here in the foothills of the Arkansas Ozarks. While food preservation is more of a hobby in many urban areas, the rural way of life almost dictates food preservation as a necessity.


 I've read with great interest about the vast array of smokers that many of you other members have used, and, have found myself somewhat surprised by the complete lack of anyone speaking of the benefits from Luhr - Jensen smokers. I've used my "Big Chief" top loader for more years than I care to remember. It's always been extremely easy to use, and easy to clean, and I've easily smoked 50 lbs. of meat at a time with it. And, with the wife and I retired, the LOW prices of the smokers are great too. PLEASE FORGIVE me if this comes across as and ad for Luhr - Jensen, because I am NOT trying to SELL ANYTHING. I'm simply surprised that I haven't seen anyone else even MENTION this line of smokers before.


All The Best,


post #2 of 12


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!


  Also take the outstanding free E-Course!






post #3 of 12

Welcome aboard Ed, Fire up the "big chief" and show us some Q-veiw.

Happy smokin' my friend

post #4 of 12


Welcome there Ed you'll really like this place for there are alot of really good folks here that would just love to help you with just about anything to do with smoking.

post #5 of 12
Thread Starter 

Thanks Raptor. I'm looking forward to getting it started up again, I've had recent trouble finding the wood for it. LOL, now that the wood isn't an issue, we're right in between our meat stocking. I didn't pay as close attention as I should have this year, and wound up feeding the vast majority of our beaver meat to our dogs. Geez, all those BEAUTIFUL ribs !!! But, in a couple months, our calf will be ready to go, and we'll have PLENTY of grass fed beef for smoking. Until then, we're going to have to settle on fish and snapping turtle.

post #6 of 12


Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #7 of 12
Thread Starter 

Thank you meateater.

post #8 of 12

Welcome to SMF Ed  I am glad  you joint us

Don’t forget the Qview


post #9 of 12

Welcome glad to see you here. I love the Ozarks and visit quite often to trout fish in the White River...

post #10 of 12

Welcome to SMF. Glad to have you with us!

post #11 of 12

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

post #12 of 12


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

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