Finally making an account.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jeffb0721

Newbie
Original poster
Feb 19, 2017
3
12
Hey everyone. Jeff from the suburbs of Chicago. Got a smoker as a wedding gift from the mother in law this past spring, and I caught the bug. Using a Masterbuilt 30" propane, and I picked up a 12" a maze n tube. SMF has become my go to reference for all my firsts. So far I've done several pulled pork shoulders, a brisket, pork ribs, a turkey, various chicken parts, a fatty, and 3 slabs of belly bacon. Happy to begin contributing.
 
Hello and welcome to SMF from the Great white North 
canada-flag-68.gif
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 
 
texas.gif
  Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web.                                    Lots of great people with tons of information on just about everything.

        Gary
 
Hi there and welcome!  Looks like you are well on your way.

What wood did you use on your belly bacon.  I am doing my first batch this weekend and I "think" I have decided to do 8 pounds with hickory only.  And the other 8 pounds with apple only.

I've done my fair share of searching to come to these conclusions but I would like to hear any input I can get because I'm still a little torn and thinking I would like to do a pecan + cherry smoke rather than the apple.  Or just a cherry smoke rather than apple.  Aggghhh so many options so few bellies ready and so little time :)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky