Greetings from the Upper Midwest.

Discussion in 'Roll Call' started by stonearcher, Jan 12, 2015.

  1. Hello all. I have been reading and lurking around for quite some time now, anticipating getting a smoker. And recently I did! Great birthday present, by the way! I received a Masterbuilt Sportsman Elite 30". Fired it up, seasoned it and smoked some trout from Lake Michigan in her this past weekend. The fish was awesome!

    I live about a half hour North of Green Bay, WI, but frequent Michigan's Upper Peninsula very often as this is where I am from.

  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! I'd love to attend another Door County fish boil.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nick Welcome to SMF the search bar is very useful, post questions lots of friendly people ob here all willing to help.
  4. [​IMG]   Good morning and welcome to the forum, from a sunny and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

  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. Any Pictures ?   Congrats on the new smoker

  7. Thanks guy, for the warm welcome. I have read like crazy on here; yes, familiar with the search bar. Thanks!

    This is not the exact smoker I have now. This is the one I unwrapped. She seen that Cabela's had the same smoker but with temp probe for cheaper, so we returned this to Fleet Farm and went there.

    After it was all said and done, the internal temp probe wont add any more functionality to the smoker (To my surprise. Look forward to a thread to me remedying that!). I was under the impression that the smoker would shut off, or do something magical once you hit a target temp. Nope. It's okay though. I still love the hell outa' it!

  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

  9. Thanks again for the warm welcome. This is a great place for a beginner. 

    Here are a few picts of what Iv'e done so far:

  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Cool, man. You're going to have fun on this board.
  11. That's for sure. I've read so much on here. So much. Thanks to this place alone, it's brought my confidence up in outdoor cooking. Don't get me wrong, I've always loved grilling, but now- NOW I'm cookin'! 

    I absolutely love having a smoker. In the last couple weeks I've managed to smoke salmon, trout, lamb, beef, pork and venison so far. And then the curing! I've done summer sausage, pepperoni, snack sticks, ham and cured lamb. Oh man, this is great! The picture of the bacon is from tonight, using Pop's brine. Brilliant, just brilliant. 

    I think a smoker is a gateway toy. Because I "had" to buy a stuffer and now I need a slicer. I mean, I NEED a slicer. Haha! And now that I have a stuffer, I HAVE to make potato sausage.. and brats.. and kielbasa, and.. and... See?
  12. I like your setup,  meat looks awesome 

    stonearcher likes this.

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