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Checking in from NY

post #1 of 6
Thread Starter 

Thought I would create an account finally. Lurked for a few months, then bought a WSM 22". Did the seal mod on it and that made a pretty good difference. 


I kind of accidentally fell into the smoking hobby. Here is the quick and dirty of how I got started.


I bought a small chunk of uncured belly to make side pork sandwiches back in the spring. Then I started looking into what else is made out of belly other than bacon and it brought me to this site. Which led me to stumble across Pop's Bacon Brine and decided I would buy another couple slabs to smoke at my brother's house. 


After that I was hooked and bought my own WSM 22". I now buy bellies by the 50-60LB case and make bacon for friends because it's so much fun. 


I also have made a few briskets, some pork butts and smoked a whole pile of chickens this summer. 

post #2 of 6

Glad you signed up, welcome to your new addiction.

post #3 of 6

:welcome1:. lawle , and hope you are comfortable her and join the Neighborhood and start having fun.


Don;t be shy and always send Q-View , kind of a rule here , but you only get a joking around if you don't.


Have fun , a Great Thanksgiving and a Merry Christmas...


Stay connected and as always . . .

post #4 of 6

texas.gif  Good evening and welcome to the forum, from a nice and cool day in East Texas. Lots of great people with tons of information on just about  everything 



post #5 of 6

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.

post #6 of 6
Thread Starter 

OK OK, I got some pics for you guys! hopefully this will hold you over.


Some bacon I made a few months ago.




A brisket I made about 1.5 months ago. 



And here is some chunks of that brisket ready for serving. 


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