From Sydney, hello !

Discussion in 'Roll Call' started by smokeaddict, Mar 26, 2011.

  1. I am Gus, a retired cabinetmaker/furniture designer, who now has all the time in the world (ah. well, limited by fate of course!) to do what I love the most.....cook for family and friends in the sure knowledge that I know bugger all. Food has been a lifelong passion, and now, having discovered  forums like this one, seemingly a very friendly bunch of guys and ladies, always ready to swap stories, experiences, knowledge and the odd bite, I feel at home. Hoping to be a contributor as well as a taker, I am looking forward to being part of the group.

    The equipment I use apart from, as it can be imagined,  a state of the art kitchen (built by myself of course!).....Cookshack smoker - Kitchen Aid mixer - 7 L sausage stuffer - NOAW 8" slicer - Kenwood 2000w grinder - Ply smoker w/ smoke daddy & hotplate combination - all fingers intact - brain less so........

    Regards to all,

  2. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF its nice to have ya.. lots of great people here.. Happy smoking [​IMG]
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF Gus. Glad to have you with us. Sounds like you have a ton of toys.
  4. Gus, welcome to the best smoking meat forum you will ever find!  You will find a great bunch of people here and we are always willing to help in any way we can.  Can I suggest a few things? 1) Take advantage of the FREE SMOKING MEAT E-COURSE that is offered by web master Jeff. I had been smoking meat for about 6 years before I got it and I really learned a lot from it, even some things I had never though about. 

    2) You will find a treasure trove of information here and you can type in any subject in the SEARCH BAR near the top of the page this will bring up all the threads concerning that subject, it's a really great tool we have.  3) The WIKI SECTION at the top of the page is also a great tool for finding information, I would recommend that you go to the WIKI SECTION and under the letter A choose the topic Acronyms, this will give you many of the abbreviations and acronyms that we use here, make a copy of it and keep it near the computer and maybe you won't think we are too crazy when we post.  Last but not least, the only dumb question that you can ask the one you do not ask, were here to help you so please give us the opportunity.  Again Gus, welcome to the Smoking Meat Forum, we are glad to have you!

    Your SMF Friend,

    Barry  [​IMG]
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome aboard Gus! Glad to have you join us.
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    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 eCourseE

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