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Fresh meat ;)

post #1 of 10
Thread Starter 
Hello! Glad to find my way here. I've been grilling on Weber grills for years now and improved on it a lot when I found real lump charcoal. Same for smoking, though I intend to get real good at it. The inexpensive vertical units with a bowl of liquid over the coals are great to start with, and I've done that for a while. Mostly with fish. I have two Weber gas grills too.
"Serious Pig: an American Cook In Search of His Roots" was a book that introduced me to authentic way of thinking about and appreciating food.
That was I wanna say before "Food Network" which was at its best for me in the early years... lots of inspiration.
Anyways, I come from many generations of good food smoked and home made in Poland- and I have to say the current situation in just about all deli shops around Chicagoland is horrible. Even my all American friends at the lake don't want any of the sausages or bacons we used to enjoy at the fire anymore. Its just not good. Period.
So, I started to fish again this year- just brought home good 20lb of catfish last weekend. The best, lean after the winter and I intend to get a lot more! And get into my own true polish sausage- receipes from family members in the old country that I would be great to share.
And learn from all you guys! Smoked ribs are my favorite...
I am a construction guy. I have tools and stuff. Can weld and such, so between other things I have to find time for... good cooking will be the theme for this year!
post #2 of 10
Welcome to SMF, John. Glad you joined us.
post #3 of 10
John you came to the right place here at SMF lot of good folks and infoicon_wink.gif.
post #4 of 10

Welcome to SMF, 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

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.

Here you can get the 2009 USDA Food Safety Guide from his site.

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 #5 of 10
Hello and welcome to the forum, it sounds like you will fit right in around here.
post #6 of 10
Welcome to the SMF, We are glad to have you onboard
post #7 of 10
First off welcome John to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #8 of 10


No Creosote! A-Maze-N Smokers

post #9 of 10
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #10 of 10
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
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