Hello from Norway

Discussion in 'Roll Call' started by norwaysmoker, Apr 29, 2015.

  1. norwaysmoker

    norwaysmoker Newbie

    Hi all.

    New here and new to smokers to. So, oh yeah, I will ask for some help.

    So far, sadly, I have only done BBQ on charcoal grills. But, last summer I was in Texas, oh boy did I tast heaven...So, now I NEED a smoker.

    Cheers all
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! Is there much smoking there? My parents were from Lithuania and they loved smoked fish.
  3. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  4. sota d

    sota d Smoking Fanatic

    Welcome to the forum! Lots of nice people here who are always happy to help. Have fun smoker shopping!
  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  6. norwaysmoker

    norwaysmoker Newbie

    Hello and thanks for the warm welcome.

    Yes, there is a lot of smoking here, fish, meat, sausages. 

    All new to me, but, I love to try that out now, low and slow is also a old tradition, but in the old days it was done in larges pots, ceramic, and cocked for a long time in wooden stoves, in and outdoors. 

    Cheers all
  7. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    My parents said Lithuanian farmhouse chimneys would have smoking compartments in them, on the upper level of the house.
  8. norwaysmoker

    norwaysmoker Newbie

    Oh, interesting. 

    We had the same here, but thats way back in the old days. But, it was a good, cheap, way of smoking and preserving meat.
  9. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    This would have been the mid-1920s, and the traditions were surely old by then. 

    I visited LT in 2003; when we left Grutas Park we bought some smoked eel from someone in the parking lot. We took it to a restaurant (Alka, which means hunger) and they served it on a platter for us. It was good.

    I wish I could show everyone a certain display case of smoked fish in Palanga, on the arcade leading to the Baltic shore. Rye bread and vodka, please.
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Have a picture ? Put it up for us to see (please)!

    The chimney smokers are still used in Eastern Europe countryside.
  11. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    No, I went back and looked at my pics, I don't have a shot of it. I can't find any pics of it online, but here's a tease of something similar - same golden color:

  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Beautiful. I guess you didn't eat much beef while traveling there.
  13. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    We had a blast! And the Dollar was strong against the Litas so we could buy a really nice meal for about $5. Hotels usually had a breakfast buffet featuring salted herring, onion, rye bread and bowls of bacon in fat, with and without onions.

    We were part of a small tour group. It was funny to order a meal in a restaurant, in Lithuanian, then resume conversation in English. The Swedish and German businessmen would look at us wondering who we were.
  14. [​IMG]   Good afternoon and welcome to the forum, from a nice sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.


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