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Hello from Minnesota!

post #1 of 7
Thread Starter 

Hello fellow smokers.


I have been lurking here since May reading all the great information and decided to join. I come from the great northern state of Minnesota...home of Famous Dave's BBQ. Us northern smokers love our meat and love learning tips, secrets and recipe's from you southern smokers. I have been interested in cooking since I was a kid and have owned over seven cafes and restaurants during the past 25 years. I have always enjoyed eating BBQ and smoked meat, fish and seafood but never cooked that way in my restaurants.


I decided at age 57 it was time to learn a new skill so I bought my first smoker in May, a 40" electric Masterbuilt. I right away dove in head first and went smoke crazy with pork butts, pork ribs, beef ribs, chicken, turkey and my favorite...smoked salmon and shrimp!


After only 2 1/2 months I outgrew the Masterbuilt smoker and this past weekend bought a "Pellet Pro" smoker from Smoke Daddy. Wow! what a beauty this smoker is. I have already used it to smoke a pork loin, pork spare ribs and some whole chickens! Later this week my daughter is having a baptism party and asked me to bring some pulled pork for sandwiches. I cant wait to smoke a couple 8 lb bone in butts for the party. Anyone have a recipe for a good sauce to go on the pulled pork sammys?


Sorry this post is so long but as you can tell I am having a blast and am smoking up a storm! Now all I need are a few more mouths to chow down all this food!  LOL  Take care guys and thanks for all the good advice.





post #2 of 7
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


post #4 of 7

Hello and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly and knowledgeable folks who really enjoy helping one another.  Just holler when you need anything, and someone here will have the answer.



post #5 of 7

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!


If you need any help roaming around the forums....just holler!  Happy to help out!



post #6 of 7
Glad you joined us MNsmokeMan, welcome1.gif from North Dakota!
Here is a great choice in a sauce to offer guests to put over their pulled pork as an option -

SoFlaQuer's Pulled Pork Finishing Sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.
post #7 of 7
Thread Starter 
Thanks Mossy for the recipe suggestion. I will give it a try. grilling_smilie.gif
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