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Hi New here and thought I'd introduce myself

post #1 of 7
Thread Starter 

First off my name is Jim and I'm from Seattle.

 

I have been smoking meat for several years and currently have two smokers. I have a larger offset stick smoker that I 

use for larger items and big cookouts with family and friends and an electric smoker that I do most of my day to day smoking on.

 

As to what I smoke it runs the gauntlet from Pork to Beef to Poultry to Fish and Game. I'm an avid fisherman and hunter so I 

generally have a steady stream of fish and game coming through my house. 

 

I'm a big fan of entertaining so I tend to have people over all the time for dinners and such so I get a lot of practice with the smokers.

 

This week as were heading into Christmas my smoking schedule is crammed full of fun. Today I will be smoking a bunch of King

Salmon for gifts for people. Then it will be on to several Racks of Ribs on Tuesday for a large Christmas Eve party and on Christmas Day a Turkey.

 

Anyway thats a bit about me.   

post #2 of 7
Welcome to the forum , even though you already have smoking experience you will find this very helpful. We did love qview pics. Enjoy your holiday smoking.
post #3 of 7

Welcome to the forum, Jim from Seattle.  Sounds like you might already have the same smoking fever that most of the rest of us have.  Looking forward to seeing some of your work.

post #4 of 7

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.   

 

Gary

 
post #5 of 7

Welcome from Canada, Jim.

 

I have spent many weekends in Seattle and love it.

 

As I only started smoking last year, I look forward to your posts as an experienced smoker.

 

Disco

post #6 of 7

Welcome to the forums!  Glad you've joined our group.  You've found a great place to share ideas on smoking, grilling, curing, etc.  Looking forward to your input, and remember we love to see qview.

 

Red

post #7 of 7
Thread Starter 

So here is a small portion of the Salmon I smoked yesterday.

 

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