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Hello All

post #1 of 10
Thread Starter 
I've been reading as a non-member for a long time, it's always a good place to absorb some knowledge. I like to things the old way and the mass produced food at the supermarket sucks! Walmart is to the garden and small farm as particle board is to cherry. I do a bit of curing and smoking. I started out years ago with a plywood shed, which now has a hog living in it. I'm working on a new log smokehouse now, with an external firepit and a salt bench. Unfortunately the neighbor who taught me passed away a few years ago, so this is where I've been turning for advice.
I also barbecue in my smoker I built from a piece of 36" gas main.
I'm especially interested in the science behind my food processing. I have a degree in biology with a chemistry minor, so I can probably answer questions anyone has on theory.
Thanks for the advice I've gotten already and in advance for the good stuff to come!
post #2 of 10
Thread Starter 
Oh yeah... I live in Western Maryland and I'm a career paramedic.
post #3 of 10

Hello Wildcatter and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


post #4 of 10

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 



post #5 of 10

Welcome aboard!  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.


post #6 of 10

Welcome from Canada. :canada-flag-68:


It sounds like you have a lot of experience we can all learn from. I look forward to your posts.



post #7 of 10
Thread Starter 
Thanks! I think I have a decent knowledge base, but knowledge is easier to get then wisdom...
post #8 of 10

Hi Wildcatter,


welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.


One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!


So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...


worthless.gif  or this...th_What_NO_QVIEW.gif



Good Luck and Get Smokin'



post #9 of 10
Thread Starter 

Gotta follow the rules!
post #10 of 10
Originally Posted by Wildcatter View Post

Thanks! I think I have a decent knowledge base, but knowledge is easier to get then wisdom...

Har! Sadly, the missus would confirm I have neither!



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