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New member

post #1 of 5
Thread Starter 
Hello, What a great site. I 'm just starting to learn to smoke meat. I've smoked a whole turkey, chicken, deer roast and deer jerky. It all turned out farily good for the first time. I rubbed all with salt and left sit for 1 day them smoked, not sure if that was right or not. The smoker I'm using is the old smoke house on the farm. Its about 5 feet wide 8 feet long and about 6 foot high to the rafters. My father in law said when he was a kid about 65 years ago they smoked all their meat, Anyway I'm anxious to hear from other members and get some hints and tips.
post #2 of 5

Re: New member

Hey tfeev welcome to the site. There is alot to learn here. I am a fairly new mebmer as well. I am just getting the knack to how the site works. Sounds like you have a pretty big smokehouse there. I have just got mine going and I,m experimenting with temperature and cooking times. I just did my third smoke this weekend. I did up some corned venison and jerky. It turned out pretty good for the first time as well. I know the guys appreciate recipes and I will be posting that on the Jerky and wild meat section of the forums. Happy Smokin Gary
post #3 of 5

Re: New member

could you get us some pics of the smoke house? i love those old things!
post #4 of 5

Re: New member

tfeev, Welcome to Smoking Meat Forums. You have come to the BEST site on the 'net for learning. There is a lot of info in these threads to answer most questions. However you will have a question that's not covered by a forum so ask away and someone will help you along.

post #5 of 5
Hello mdram, Earl D and tfeev, I will get pics as soon as I find my camera. Daughter put it somehere.
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