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A hardy hello from Mississippi!

post #1 of 13
Thread Starter 

Found this site a couple of weeks ago. Just got interested in smoking meats and want to learn all I can. I have a next door neighbor with a great deal of experience, and I turn to that experience often, but what can I say.... I love forums and meeting new friends in the sites that elevate my knowledge in the hobbies I love; this being a new one to add to what I already love.

post #2 of 13

Welcome and thanks for joining us here at SMF...Nice to have you !

post #3 of 13


This site has tons of info.

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

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

      Make bacon the easy way!!


post #4 of 13

Howdy Spoiled Rotten ,

 Welcome to SMF. Got a few of us in the La/Miss area That hang around this place.


post #5 of 13

Don't know what part of MS you are from but we have a nice little group in SE Louisiana and Southern MS that want to try to get together once in a while.  I'll send you a link to the group if interested.

post #6 of 13

welcome1.gifglad to have you here with us

post #7 of 13


post #8 of 13

Glad you joined us. There is a ton of knowledge on this site. So some searching and reading and you will learn a lot. If you have questions that can't be answered by searching just ask.

post #9 of 13

Welcome to SMF. Glad to have you with us.


Plenty here to learn, and plenty of good folks to help when ya need it.


Happy Smokin'




post #10 of 13

welcome1.gif   Glad to have you with us!


A lof of friendly folks here to help you become a BBQ master!

post #11 of 13
Thread Starter 

Thanks for all of the warm welcomes! 

post #12 of 13
Thread Starter 

I just finished my first turkey. I hope it tastes as good as it looks. I can see it exploding like the one on The Griswold's Christmas.







post #13 of 13
Thread Starter 

Well, I'll have to say that the smoked turkey was the best I've ever had! The skin was a lot like leather, but it sure did the job and held in the moisture. I hate to brag on my own efforts but I was very proud of the way it turned out. I soaked in a brine solution for about 3.5 days, injected it with some of my homemade wine, filled it with onions, and then smoked it for 8 hours. That meat almost fell off the bone. Thanks for the advice I got here. Now, I can't wait to smoke something else. This hobby is going to cost me like my wine hobby. I'll always have something on the smoker and in the fermenter.  banana_smiley.gif

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