been lurking. just joined

[craddock]

Hello everyone.   Been visiting these pages for years to help guide me toward smoking sausages originally and then moving on to other treats with my first Brisket with a buddy being the latest.  I never knew beef could taste so good and I am sure it will get better with practice.  I am building a smoker and going to sort out some stuff and ask questions over in that forum but thought I better check in here and say hello first.   Also might try a fresh venison shoulder this weekend after I weight what I need for sausage.  I scored some cool stuff for a smoker at a thrift sale a few minutes ago,  A $3000 lab oven(4" an 4" opening) that has some goodies for an electric smoker.   I will post over there soon but thanks for all I have already learned.  I am the local expert among my friends because of your knowledge.

Thanks,

Josh

 

[gary s]

[h1]

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]

 

[seenred]

Welcome to the forums Josh! Glad you've joined our group. You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red

 

[bdskelly]

Welcome to the forum! In no time at all you will find this place to be your go to place for making great foods your friends and family will love. The search tool at the top of the page will be your new best friend.

 

[themule69]

Josh

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 We all have our own taste.

Happy smoken.

David

 

[craddock]

Thanks all.  I am from North Central Wisconsin.  I made my first batch of Summer Sausage about 7-8 years ago on a Big Chief smokehouse when I lived in northern Illinois on a windy winter day/night.  I wrapped with blankets carefully leaving room for vents.  Kept adding blankets and finally got it to temp in the middle of the night.  It actually was a nice ramp up temperature process  and turned out awesome.  A.C. Leggs with some added pepper and Mustard seed.   I made several batches on this 500 watt un-insulated aluminum box all in the winter.  I even pulled off a pork Butt on that thing this spring.  I am currently using an MES 30 and hope to soon have a converted commercial dishwasher converted.  My score at garage sale yesterdaty turned out the $400 Ramp/soak PID on the lab oven is broke and it costs over $100 to get it fixed.  Fortunately I only paid $10 and I can salvage a high quality 25A SSR out of it which is what i would have paid for a cheap one that needed a heat sink.  

 I have a fridge full of venison and should be stuffing some Snack Sticks as I type.  I  have a bag of excalibar bbq snack seasoning but it is several years old now and I don't know how much it would give up.  Picked up some PJ seasoning mix this morning and have a bunch of both types of cure to try some recipes one here.    Just me and an 8 year old living here and he loves everything out of the smoker.  Jeff's Mac and cheese recipe in right now and Venison Jerky going in tonight.(High Mountain).  

I feel guilty for evesdropping.  Like I was using you all!!

 

[disco]

Welcome from Canada!

I am glad you decided to join up. Sounds like you have some smoking chops already. I only started smoking last year so more experienced members are appreciated. I look forward to your posts.

Disco