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Good Evening Fellow Smokers

post #1 of 7
Thread Starter 
Hi Everyone,
The name is Dan and I reside in Pottstown, PA. I'm an engineer by day but a midnight smoker by night. My specialty, thus far, has been smoked salmon of all cures and dry rubs. I have had some good results with brisket, chicken, turkey, venison and ribs through much experimentation. I started smoking on a char broil that i acquired back in college but have upgraded meadow creek SQ36. Any questions about smoking salmon, feel free to give me a shout. Happy smoking everyone!
post #2 of 7

Hello and Welcome to our addiction.  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, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


post #3 of 7
Welcome swine! This is a great place. I'm a new smoker, so can't offer anyone much help, but I can testify this place is a great , friendly resource of great information biggrin.gif
post #4 of 7
Welcome, swine. Glad to have you aboard. That meadow creek is a real nice cooker.
post #5 of 7

Hello Dan, welcome to the forum


Gary S

post #6 of 7
Welcome to the group Dan. I have a 2 dat salmon fishing trip on Lake Ontario in August and will definitely take you up on that offer as I have never smoked fish before.

You prefer cold or hot smoke on salmon?
post #7 of 7
I love Salmon fishing in Pulaski NY. Any good smoked salmon tips or recipees would be appreciated. I'm mostly a meat smoker, never tried to smoke fish or seafood.
Also, welcome to the forum.
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