Hello from Texas. New to the forum but have stalked it for years. The knowledge on this forum is second to none. I've recently retired after 30 years in the fire service and decided to rejuvenate my love for smoking and sausage making. I currently have an offset smoker and an MES 40. Sausage making equipment consists of a 1.2hp #22 grinder and a Dakotah water stuffer.
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- 12,899 Posts. Joined 10/2012
- Location: live north of fort smith arkansas between alma and mountainburg.
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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...