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Hello From Windsor, WI

post #1 of 8
Thread Starter 
Brand new smoker here from Wisconsin. Have a Masterbullt Pro double door from Home Depot. did my seasoning yesterday and working on smoking some large boneless pork ribs today and a couple Italian sausages as a bonus. Seems to take about 20-30 minutes for the temp to stabilize and go from white to blue smoke. Did the foil mod to the chip basket but will be going to Wally World today for a cas iron pan, lasagne water pan and stove door rope gasket. I have a couple digital thermometers but want to get the wireless ones, either the ET-73 or ET-732 models.
I've got an Industrial Engineering degree so I'm always looking for improvements and striving for perfection (probably my German Mothers fault).
Can't wait to smoke some Lake Michigan Salmon and get a beef brisket or pork butt going.

post #2 of 8

Howdy Kevin.. welcome to SMF.. Sounds like youve done your research on some mods already. Cant wait to see some of the salmon or anything else ya cook :)



post #3 of 8


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 8
Hi Kevin! 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!

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 #5 of 8
Hello kevin from a fellow wisconsinite in fondy
You ll learn a lot from this site..enjoy

post #6 of 8
Welcome to the forums, Kevin!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Just ask when you need anything, and someone here will surely have the answer.
post #7 of 8

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 #8 of 8

Hi Kevin. This is the place to be if you are a new smoker. I just started smoking last fall and had limited success until I found this forum. I got a lot of great information from the posts, great advice from the members and people who knew what they were talking about answered my questions.


I look forward to your posts!



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