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Another beginner from Iowa

post #1 of 11
Thread Starter 

Hi all,


I'm new to the smoking game, but an old hand at cooking.  Prompted by a bunch of venison burger sitting in my freezer I decided to build a smoker and make some sausages.  So I did.  Out of an old fridge and using a homemade air pump smoke generator.  Made the first sausages this week.  And during the trial phase I made 3 pastrami.  Two from store bought corned beef and one I dry cured.  Next up some nice bass.


Have learned a lot about sausage from this forum through lurking here and picked up some good hints for the smoker build as well.



post #2 of 11


welcome1.gif   Glad to have you with us!

post #3 of 11

Hi Tastetester,

I saw those sausages and I love the fridge smokerbiggrin.gif

 Glad you joined us

                 sausage.gif welcome.gifsausage.gif

post #4 of 11

Welcome.  Another converted lurker to contribute to the forum.


Good luck and good smoking.

post #5 of 11

Welcome to SMF  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview    

post #6 of 11


First off Welcome to SMF. You'll like this place for here are alot of really good folks here that would do anything that they can to help you with just about anything to do with smoking.


Welcome To Your New Addiction


post #7 of 11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. icon14.gif

post #8 of 11

welcome1.gifnice to have ya.. Have fun and Happy smoking

post #9 of 11
Thread Starter 

Thanks for all the hellos.  I'm sure I'll learn a lot here because there is a lot to learn here.  I'm smoking some fresh largemouth bass tonight.  I think it's time to pull them in about 10 minutes.  Next up is a few racks of baby backs, hopefully on Sunday after a long weekend of work.



post #10 of 11

Pass the bass, please! You lucky dog!


Good luck and good smoking.

post #11 of 11


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

Sign up for Jeff's 5-Day eCourse.  Click Here


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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

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

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