› Forums › Announcements › Roll Call › Hello from the Great Lakes Region
New Posts  All Forums:Forum Nav:

Hello from the Great Lakes Region

post #1 of 18
Thread Starter 
Hello from the Great lakes area. My name is Jim and I raise cows. My roasting/smoking stuff is all over the board. Let’s see, elect. Rotisserie whole hog cooker on wheels fired with charcoal, plain old home made whole hog cooker on wheels, Brinkman smoking-pit char. /wood fired side box, Brinkman elect. Bullet smoker, char-something grill charcoal fired, assorted small grills, Turkey deep fryer LP gas fired. And my wife’s grill on the back deck. I came in after chores to look for a new recipe for a brisket I’m about to do and found this site, don’t know my skill level I’ve never measured myself against anybody I thought I was the only one that did this, I’ve been smoking hog and pork for about 30 years though. My wife and I put up our own link and ground sausage. I smoke about 8 or 10 Salmon a year just for myself. I found this site and thought wow too cool I should have known. Hope to learn some new meat flavoring stuff.
post #2 of 18
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #3 of 18
Jim welcome to SMF glad you decided to join us. You'll find lots of good info and some great recipes here. Have fun and happy smoking
post #4 of 18
Welcome to the SMF. Glad to have you aboard. Enjoy your stay.

post #5 of 18
Howdy & welcome!!
post #6 of 18
Welcome from the south side of Lake Erie. Where abouts in the great lakes are you?

Plan on smoking this weekend? I'm going to give it a whirl. Last I heard we are only getting into the "teens".
post #7 of 18
Welcome, if you give more details about your location you may find friends right around you.
post #8 of 18

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial
post #9 of 18
Welcome to SMF. Glad you joined us.
post #10 of 18
Thread Starter 
Thanks to all for the warm and smokey welcome. Without giving to much info I'll say I'm in the path of the Lake effect snow of Lake Mich. NW Ind. If it is allowed I could say the name of my ranch, but I did not think I should seem to be promoting my bussiness on the forum. Can't use spell check on this site hope I didn't miss to many words.
post #11 of 18
Welcome to the SMF Jim,We are glad to have you onboard
post #12 of 18
Welcome aboard. Ask as many questions as you wish. Everyone on here is extremely helpful. Everyone loves to know all the details of how you smoke so don't be shy.
post #13 of 18

Welcome Beerfrazr!

Welcome to SMF. From the sounds of your experience and the arsenal there, I could learn from you. There are a lot of good time folk here with a lot of knowledge. Welcome and enjoy your stay.
post #14 of 18


Welcome to the best forum on the net, I'm just a little west of you on this side of the lake effect snow, off of I-80 near Joliet.

There is a spell check option when posting, it is on the right hand side of the message box. I have to use it every time.

Sounds like you have a bunch of equipment, cant wait to see some Qview.
post #15 of 18


Start off simple with your Brisky. Use fresh cracked black Pepper and sea salt with (maybe some garlic powder).Put the CBP on heavy,it can be brushed off when finished if it is too much. Cook at 225*F for 1.5hrs.?lb. of raw weight.Just close the lid and forget it(keep the temp. at 225 or 15*F window either way.About an hour before it is to be done, check it for tenderness.Catch the juices in a pan below the meat(not touching the meat to insure a good bark).
After you try this method, add flavors you like... I feel you'll stick with this one.
Enjoy and keep the smoke thinand blue...
Stan aka Old School
post #16 of 18
First off welcome Jim to SMF. you'll like it here cay=use there are alot of good folks here that would just love to share some recipes with you and maybe from you too. We look forward to your contrabution to our site here. So sit back read /post and have fun cause we do.PDT_Armataz_01_12.gif
post #17 of 18
Welcome to the SMF Jim. Nice to have you onboard.
post #18 of 18
Welcome to the SMF. Enjoy your stay!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call › Forums › Announcements › Roll Call › Hello from the Great Lakes Region