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Newbie !

post #1 of 13
Thread Starter 

Hello from Mississauga, Ontario, Canada. I've never joined a forum per se before and if I mess up, please let me know.

Its always nice to hear from others that enjoy doing their own smoking of foods that they enjoy. The end product of course is always so much better when you produced it yourself, and a little help from friends is always appreciated.

I've been smoking foods now for about 20+ years, and love to experiment with different woods and herbs. I also enjoy hunting and fishing at Elk Lake, in northern Ontario, at my son's place. The equipment I use at home is an older Cookshack model 050 and a newer

Ameri-que from same manufacturer. I also use a webber platinum which I just re-built, a Barrel-type charcoal smoker and a Kettle type charcoal BBQ as well. I love to smoke game, fish, beef pork and the sausage and salami I make as well. I took some of my gear down to North Carolina just last year and treated the kids to a Blue Crab feast, and BBQ'ed Trigger fish which they won't forget too soon.

Just smoked up 15 lbs. of Maple syrup pork sausage the other day, and got the wonderfull compliment from the wife, "best you ever made"! The worst part though is when she says, don't buy anything more to put in the freezer !

Anyhow, your never too old to learn. Looking forward to picking up even more tips from all of you!

 

ed.

post #2 of 13

Hello Ed and Welcome to SMF. Sounds like you have plenty of experience. Looking forward to seeing some of your smokes 

post #3 of 13

welcome Ed.  Looking forwardf to seeing some pictures of your creations.  We love pictures.

post #4 of 13

Welcome to SMF Ed! Glad to have you with us!

 

Sounds like you will fit in well here.

post #5 of 13

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.


Edited by sprky - 1/18/12 at 4:16pm
post #6 of 13

smf.gif

post #7 of 13
Thread Starter 

Got some Canadian Bacon in the brine at moment until next Wednesday, after which it goes into smoker with a little Hickory for smoke. Love to send you pictures, however as I send this, its well below zero on the F scale, enough to freeze your finger to the shutter. Better right now to sing-along while you make up your receipes, and keep your food happy !

post #8 of 13

icon_cool.gif

First off welcome to SMF there Ed. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #9 of 13
Thread Starter 

Don't feel I need a starter course on smokin, however, your never too old to learn somethin new. Tell you what I would like to know. How do you smoke a "Maple Cure Bacon and then Corn-Cob Smoke it. Never could get that receipe from folks in Vermont ! It is to die for, once you have tasted it. My first time was in Montgomery, Vermont, and I started ordering extra bacon, cause the eggs you can have anywhere! Vermont's Maple Cured Ham, Corn-cob smoked is also great!

 

drool.gifed.

post #10 of 13

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

 

post #11 of 13

Ed,

I don't know about everyone else, but I know i will learn a ton from you!  I hope you enjoy this place as much as I do.  I am reading and learning something every night.  Plus everyone is quick with an answer. Now I need to figure out how to get some of that corn cobb smoked Maple cured bacon!!!  Sounds great!.

Ron 

post #12 of 13

Welcome aboard, Ed!

 

I look forward to sharing in your knowledge and experience.

 

Good luck and good smoking.

post #13 of 13

Welcome to SMF Ed, You are at the right place to learn all you want. Great forum and awesome people to help you with just about anything. "UP IN SMOKE" from Texas

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