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Not even close to new, just new to forum

post #1 of 7
Thread Starter 
Howdy all, I'm C based out of UT. Not really new to the bbq world, just newbie to this forum. Just wanted to pop in and say hi!
post #2 of 7

Welcome to the board! Settle in and look around.

post #3 of 7
Thread Starter 
Thanks Bluewhisper,
I'm browsing as we speak. Just picked up a cold smoker for my MES, seasoning it as we speak. I want to do a batch of cheese for friends at christmas tomorrow. I'm new to cheese, been doing bbq for 4yrs.
post #4 of 7

Welcome C,

Settle in, kick your feet up. set a spell. Look forward to your input and experiences.... :welcome1:

post #5 of 7
C,
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 then smoked 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 their opinion on the subject.

Just in case you were wondering how this site works.
Here is a link to a FAQ for the site.
http://www.smokingmeatforums.com/a/faq
Lots of good stuff there on how to get around here.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #6 of 7

texas.gif  Good morning and welcome to the forum, from another beautiful, windy and cool day in East Texas. Lots of great people with tons of information on just about  everything 

 

Gary

post #7 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

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