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Smoking in Vancouver.... no not that kind of smoke :)

post #1 of 13
Thread Starter 

Hello all,

I've seen a lot of forums in my life, and this is the first one I've ever joined.  Looks like a great community, and look forward to sharing my experiences and being a part of it.  I dream of one day opening up a food truck making smoked meat sandwiches with the pork I raise on my farm. 

Kind regards,

Nathan

post #2 of 13

Welcome to SMF. This is a great site & I'm sure you'll love it. I too have a dream of having a food truck with smoked goodies, but as far as I know, Vancouver is the only Canadian city that allows it. What a shame. Good news for you tough. Enjoy your stay here & don't forget the QVIEW.

post #3 of 13
post #4 of 13

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 #5 of 13
Thread Starter 

Thanks for the info!

post #6 of 13

th_sSig_welcome4.gif To SMF Good to have you here

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

Don’t forget the Qview  

post #7 of 13

 

welcome1.gif   Glad to have you with us!

post #8 of 13

Hello and wecome to SMF this is a great place with great peoplethumb1.gif

post #9 of 13

welcome1.gif

That is a great dream. Wish you success.

 

Karl

post #10 of 13

Hi Nathan, glad you joined us.

   welcome.gif to SMF

post #11 of 13

Welcome aboard.  Here in California, most cities have prohibitions against food trucks.  The restaurant owners don't like competition from folks with low overhead.  Just outside the cities, in the county, though, they are often legal. But this is Taxifornia where almost nothing is legal.  LOL

 

Good luck and good smoking.

post #12 of 13
Quote:
Originally Posted by Venture View Post

Welcome aboard.  Here in California, most cities have prohibitions against food trucks.  The restaurant owners don't like competition from folks with low overhead.  Just outside the cities, in the county, though, they are often legal. But this is Taxifornia where almost nothing is legal.  LOL

 

Good luck and good smoking.



LoL, Taxifornia. Sounds like Quebec. If it's cool, you can't have it.

 

post #13 of 13

 welcome44.gif


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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