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liked the site

post #1 of 7
Thread Starter 
Hi. Here's my intro. I'm a wi.native. My dad butchered all our own meat on the farm cured smoked canned and making sausage. My folks came from Germany and brought plenty of fabulous recipes with them. Though my folks have passed I have continued the family tradition of processing all my own meat right off the farm at home. I decided to join the site and share some recipes and experience with a number of smoker's I've built over the years. Looking forward to meeting a lot of new friends and sharing what I hope will be recipes you'll use over and over. I do all of my own home canning and rarely spend time or money at the grocery store. With all that said hello all!
post #2 of 7

Guten Abend gittinit!  Welcome to SMF!  Glad you're here and can't wait to see some of the family recipes and to hear some of your smoking lore.  Looking forward to seeing you around the forum.

post #3 of 7
Welcome! I haven't been here long, but it appears that this is the best bbq site yet!
post #4 of 7

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...
Happy smoken.
David

post #5 of 7

Welcome to the forum. I can't wait to view some of your smokes and get some cool new recipes!

post #6 of 7

Hello and welcome to the forum from sunny East Texas. Great site Great people

 

Gary S

post #7 of 7
Thread Starter 
Thanks for all the welcomes! So far I think I am going to enjoy this site. I have been getting to the point where I have more fun building smokers than using them but I still enjoy the test runs on each one. Lol. The best part is getting rid of the mistakes. Seems no matter what the mistake it's usually edible! My kind of hobby!
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