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Another newbie...

post #1 of 12
Thread Starter 
Hey there everyone, my name is Andy and I am from southern Ontario. My Father has been making sausage for as long as I can remember, but has never smoked it himself. Now, as he is finally letting me in on the old family recipe, I figured that I would smoke it as well. As a first, I made a fire box, and placed some ribs in it to smoke. After a few hours they were pretty good for the first try. Then I took it one (a few) steps further, I built a smoke house (temperary). On Dec 22. this year, I decided to make some sausage and smoke it. I have not eaten any yet as it is still drying. But I think they look pretty good for a beginner. I am sure that I will be asking alot of questions in the near future. This looks like a great place to learn. By the way, awesome website!!
post #2 of 12
Welcome to SMF! Enjoy the forum. Glad you found us!

Take care, have fun, and do good!


post #3 of 12
Hi Andy. Welcome to the forum, glad you decided to join us. Ask away, that's what we are here for. I think your ribs and sausage look mighty tasty.
post #4 of 12
Welcome on board, The Ribs and Sausage look good!! Nice little smoke house you got there. What is the other meat you have hanging in the smoke house??
post #5 of 12
Welcome Andy to smf. Thanks for the q-view we always like that!!!!!
post #6 of 12
Welcome to the SMF, that's some great lookin grub
post #7 of 12
Thread Starter 

I hope I did this right...

The rest out meet hanging is the pig leg bones. I thought I would smoke those to put into the pot when we make cabbage rolls (might be cheaper than buying the smoked hocks).
Thanks for the great welcome from everyome.
post #8 of 12
looks good,so fill us in on the old family recipie.are you cold smokin them?PDT_Armataz_01_37.gif
post #9 of 12
Thread Starter 

trying to but.....

I was trying to cold smoke them but with the fire box inside the smoke house I couldn't keep the temp under 140 deg. Just today, I took the fire box out and I am looking at make modifications to put the box outside the smoke house and run some sort of duct into the smoke house. But I still want to be able to use the fire box inside for hot smoking. As far as the recipe goes, if I told you, I'ld have to kill yaicon_evil.gif . JUST KIDDING. It is basically a Hungarian style smoked sausage (lots of Hungarian paprika) with a few other spices (salt, pepper, lots of garlic).
post #10 of 12
Hello Andy and welcome to the SMF. First off thanks for the "Q-VIEW" man I could just sit in there and really enjoy myself. Second, feel free to ask questions or let us know a few of you secerts(?). Dude that sausage looks good!
post #11 of 12
Welcome to SMF. This is THE place to be. That sausage looks toooo good.
post #12 of 12
Welcome to SMF, Andy! It looks like you're gonna fit right in. smile.gif
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