or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Burbs of Chicago
New Posts  All Forums:Forum Nav:

Burbs of Chicago

post #1 of 11
Thread Starter 

Bought a starter smoker few years ago , had some fun with ribs chicken brisket and salmon, most turned out OK, few were OUT STANDING, and a couple just sucked!

Used to be a carpenter now I fix computers and used my skills to make a smoker (You Tube Style) out of car siding. Oh and also a cold smoke generator too. Just seasoning it tonight with very first smoke! 1/4 bag o chips in a paint can(unused) and a fish pump with Applewood. 3hrs untouched and still crankin. 

So I am here to learn Bacon !!!!

Oh incase I forgot to put in post I live in the Chicagoland area most of my life (DITKA!!!)

Smokin for a few years - with better than average results 3 2 1

In a custom built smoker by me!

 

I dont think I have been this excited to join a forum in 10 years!

 

oh I am also a searcher/lurker so you wont see much from me

post #2 of 11
Welcome to the forums! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks here who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red
post #3 of 11
Thread Starter 

Thanks Red

Having a blast so far!

 I got some questions but they are in a brine right now

post #4 of 11
Lots of bacon info here.

Oh, welcome to the forum.

You have bacon in that brine?
post #5 of 11
Thread Starter 

no the questions are in a brine, still reading and reading and reading and searching and more reading with a few comment sprinkled in.

Have not smoked bacon yet...still seasoning, I need to fill the can with chips tomorrow and just see how long it goes, but golly gee whilikers did it smell nice tonite..

post #6 of 11

texas.gifHello, and Welcome from East Texas. This is a great site, lots of good information and great people.

 

Gary

post #7 of 11

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 TulsaJeff. 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!

 

Kat

post #8 of 11
Hey where's Jay?!?!?!
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
post #9 of 11

Welcome!

 

Where abouts do you live?  I'm in Burbank, IL.

 

Martin

post #10 of 11

welcome to the forums being new myself ive been doing quite a bit of reading and came across this brine recipe from pops6927 not sure what your brine question is but thought this might be interesting to you

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

post #11 of 11

Hello and welcome to SMF! Lots of bacon going on here - both wet brine cured and dry cure (which is what I prefer).

 

There's lots of informative threads and helpful people, so just give a shout if you need help

 

Don't forget the handy search bar at the top of the page - it can save you from a lot of headaches!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Burbs of Chicago