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Ill get it built today or tomorrow. Stay tuned.
 
http://www.smokingmeatforums.com/t/158646/sous-vide-discussion
I started a thread a while back that is a pretty good read.
And YES I would love a Sous vide sub forum.
Better yet a whole section dedicated to other forms of cooking then sous vide, discada, trail cooking, spit cooking, cooking in ground, Schwenking, Hearth cooking, etc... as sub forums.
Being a Mod on other forums i have found that when the forum gets to many sub forums and posting areas it gets to busy and folks loose interest.

There are a few smoking/bbq forums still around but activity has dropped off. Could it be because of too much stuff? Or is social media hurting the forums?

Just saying
 
Being a Mod on other forums i have found that when the forum gets to many sub forums and posting areas it gets to busy and folks loose interest.

There are a few smoking/bbq forums still around but activity has dropped off. Could it be because of too much stuff? Or is social media hurting the forums?

Just saying

Social media has impacted the forums for sure. A lot of folks take a pic, make a fast description, hit send on its posted to FB, Twitter, etc.

I prefer the forums since you get to meet with many more people than most would on social media sites.
 
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this forum started out as a BBQ and meat smoking forum but its fast becoming just another cooking forum, im on about 10 of those already 
 
I like being able to come to one site and see multiple cook methods. Especially ones that go hand in hand.

If you don't want to read the non-smoking non-bbqing sub forums don't open them.

By having a sub forum it gives you a choice to not read about Sous Vide, or Discada, or Cast Iron.

Right now the sous Vide users have to post in the BBQ forums. That muddies the waters.
 
I like being able to come to one site and see multiple cook methods. Especially ones that go hand in hand.

If you don't want to read the non-smoking non-bbqing sub forums don't open them.

By having a sub forum it gives you a choice to not read about Sous Vide, or Discada, or Cast Iron.

Right now the sous Vide users have to post in the BBQ forums. That muddies the waters.

:yeahthat:

Like many others, I hadn't heard of SV cooking until I saw it on here several years ago.

I've also been able to come up with some great appetizer and side dish ideas that aren't smoke related that paired wonderfully WITH my smoked creations.
 
this forum started out as a BBQ and meat smoking forum but its fast becoming just another cooking forum, im on about 10 of those already 

SV is just another option that can be used in conjunction with BBQ ! Have you even tried it yet ? I don't think a sub forum for SV is gonna hurt anything ! Just like the discada sub forum hasn't hurt anything, it in fact may have given folks a different outlook on cooking ! If you don't like it, that's fine but some folks may enjoy it ! Not hurting anything IMO ! Some people just like to stir things up... This is all just my opinion !
 
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why not just start a group ? it serves the same purpose without adding to an already over cluttered forum....( i counted close to 70 sections already )

 i mean really what the hell is next , a special section called " cooking with heat " ?
 
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why not just start a group ? it serves the same purpose without adding to an already over cluttered forum....( i counted close to 70 sections already )
 i mean really what the hell is next , a special section called " cooking with heat " ?

Yep just asked for that section. Can't wait for it. Love cooking with heat!

Since you don't like this "cluttered" forum

Why don't you leave?

Sub forums are just like groups. You can choose to not look at them if you don't want to.
 
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from what i am seeing , most have already left , watch who is doing the posting !!,

there only about 20-30  people that even bother posting anything 

its the  same handful that post day in and day out , you get 8-10 newcomers per week that say hello , post a question , get confused  then  you never  see them again
 
Cal,

You are a hard to please fellow.

You complain about the forum taking non-smoking related topics. However I remember you posting on one of my rib threads something like "what's to talk about ribs, anyone can cook ribs". So smoked ribs, a traditional bbq item, do not have their place on this forum according to you. You also dismissed cranky's blade sharpening thread, although it was related to sausage making, a subject you enjoy too.
Like others have said, no one is forcing you to read these threads.

There are plenty of pure-100℅ active threads in SMF. Nothing there interests you?

I wish you would bring more positive participation: smokes, advice, opinion on bbq-ing. Being just opiniated is not cool.

Looking forward to bbq and smoking posts from you.
 
(1) I'm not complaining , just giving my own opinion

(2) i did not "dismiss" crankys thread about sharpening grinder plate's  ( i just stated that for me  is was to much work for the small expense )

 what i do see on this forum is the same that happens on a lot of other forum and that is a  handful  of "self proclaimed experts " complicating the

hell out of something that's very old and  relatively simple ..ie "smoking meat" smoking meat is NOT , never has     BEEN and  never will be COMPLICATED

and anyone that tries to make it so is only is only looking to massage their own ego

 this is MY opinion  ,agree with it or not , but i have the same right to it just  as anyone on here does theirs
 
No one said smoking is complicated. However it might seem complicated when you first start. It did seem so to me at the beginning. When I joined here the process was explained to me patiently and wasn't made complicated at all as you stated above.

I don't know what are you looking for but I don't think you will find it here.

P.s. the "self proclaimed" experts here are actually universally accepted experienced fellows (me not being one).
Look at their following and you will understand.
 
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Cal,

You are a hard to please fellow.

You complain about the forum taking non-smoking related topics. However I remember you posting on one of my rib threads something like "what's to talk about ribs, anyone can cook ribs". So smoked ribs, a traditional bbq item, do not have their place on this forum according to you. You also dismissed cranky's blade sharpening thread, although it was related to sausage making, a subject you enjoy too.
Like others have said, no one is forcing you to read these threads.

There are plenty of pure-100℅ active threads in SMF. Nothing there interests you?

I wish you would bring more positive participation: smokes, advice, opinion on bbq-ing. Being just opiniated is not cool.

Looking forward to bbq and smoking posts from you.
 
(1) I'm not complaining , just giving my own opinion

(2) i did not "dismiss" crankys thread about sharpening grinder plate's  ( i just stated that for me  is was to much work for the small expense )

 what i do see on this forum is the same that happens on a lot of other forum and that is a  handful  of "self proclaimed experts " complicating the

hell out of something that's very old and  relatively simple ..ie "smoking meat" smoking meat is NOT , never has     BEEN and  never will be COMPLICATED

and anyone that tries to make it so is only is only looking to massage their own ego

 this is MY opinion  ,agree with it or not , but i have the same right to it just  as anyone on here does theirs


Ok, points have been made.  
 
 


Ok, points have been made.  
yeahthat.gif
 
if you recall, what brought me to this forum was that i had long been interested in making

my own "smoked sausage " i had 0 knowledge of it or the equipment required , so i asked a question,and 

i  did get the information i was seeking

however i did have to sift through a mile of BS to get it 

then i later asked which stuffer was the best or at least a good one , this was a huge mistake

waaaay to many opinions   i ended up asking the wife to pick one from the ones on amazon

she picked one solely by color and did as well  if not better than any of the ones that had been recommend 

 the way i see things is that a little information is a good thing

to much information is garbage  
 
if you recall, what brought me to this forum was that i had long been interested in making
my own "smoked sausage " i had 0 knowledge of it or the equipment required , so i asked a question,and 
i  did get the information i was seeking
however i did have to sift through a mile of BS to get it 
then i later asked which stuffer was the best or at least a good one , this was a huge mistake
waaaay to many opinions   i ended up asking the wife to pick one from the ones on amazon
she picked one solely by color and did as well  if not better than any of the ones that had been recommend 
 the way i see things is that a little information is a good thing
to much information is garbage  

You have to remember everyone has a opinion.
 
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