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post #1 of 4
Thread Starter 

Hello all, 


My name is Drew and I'm from the Indianapolis, IN area.


I received a Brinkmann Electric smoker about 1.5 years ago as a gift and once I started using it, I haven't turned back. I've successfully smoked plenty of Pork Butts, Chicken, Turkey, Fresh Sausages, Vegetables & Spices (primarily paprika). 

My next move is to buy a Masterbuilt 40" electric smoker and/or a Weston 48" Propane Smoker.


Keeping a batch of smoked Johnsonville Bratwursts in the fridge is a staple around here. So quick and easy to do and the smoking takes an already great fresh sausage to that next level of deliciousness.


Can't wait to read through the forums and soak up some more ideas.   

post #2 of 4

texas.gif  Good afternoon and welcome to the forum, from a cloudy and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.




post #3 of 4
Welcome to SMF! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
post #4 of 4

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.

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