• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Another Newbie


Joined Dec 3, 2013
Newbie to this forum
. I've been hot smoking for years. I started with an offset smoker (cheapie) and found it too sleep depriving for the overnight brisket smokes. I made my first UDS a couple of years ago and loved it from the start. With the help of a Maverick ET732 and an iQue110, I'm in smoking heaven. My UDS rarely needs my attention.

I love to smoked; Briskets, Loins, Butts, Ribs, Chicken and Turkeys.

What got me to join this forum was the fact that I am going to venture into making my own Sausage, Bacon, Bologna, Hot Dogs, Brats, snack sticks, etc. and I saw the cold smoking forum which I am now very interested in doing. Between curing meats and cold smoking, I'll have a lot to learn and I hope this forum can help me.




Smoking Guru
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Jul 7, 2005
Dan, we have a number of knowledgable folks here when it comes to doing bacon, sausages and cold smoking foods. I've done brats and buckboard bacon and that's the extent of my cold smoking experience.

Please take a moment and list your location in your profile-that way folks will know where you are and they just might be close by.

Enjoy the Smoke!

gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]

ReplyQuote  Multi

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.