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newbie

post #1 of 5
Thread Starter 

Hi All.

 

Been hot smoking low and slow on a wsm 47 for a bit and just purchased a pro q cold smoke. Looking at doing some cold smoking bacon and fish, any pointers/ starters or help appreciated.

 

Thanks mark

post #2 of 5

texas.gif  Good afternoon and welcome to the forum, from a sunny and warming back up East Texas. Lots of great people with tons of information on just about  everything.

 

 

 

           Gary

post #3 of 5
Thread Starter 
Hi

Wish I could say it was warming in the uk.
post #4 of 5
scooby,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
post #5 of 5

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

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