1. 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.

Hello from Michigan

Discussion in 'Roll Call' started by twotrackerbryan, Oct 19, 2013.

  1. I have been on here this morning getting an education and look forward to spending endless hours on perfecting my skills.  What a great site!

    I have been making smoked Salmon and Venison jerky for years in the oven and in my electric little smoker.  With some good preparation and baby sitting they both did ok.  At one point I even converted two old ovens into electric smokers but like the oven and little chef, it was high maintenance and time consuming to smoke anything.  Not to mention there was always some inconsistencies in the final product.  I always had good reviews from everyone who helped devour the 60 pounds of jerky each hunting season (and yes, most of the deer went into jerky) as well as the fresh smoked salmon but it was time to upgrade.  This last week I purchased a new Bradley 6-Rack 108-Liter Digital Smoker.  We have already smoked a few chickens in it and I never knew chicken could taste so good.  The family liked it so much that I have two more in the smoker right now for dinner.

    Again, what a great site,

  2. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! I am hoping to make some deer jerky this year too.  My son is going hunting soon....crossing fingers!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. [​IMG]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   ...........



  4. 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.

  5. seenred

    seenred Legendary Pitmaster Group Lead OTBS Member

    Welcome aboard Bryan!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  6. Thank you for the warm welcome and hopefully I will eventually bring something back to the forum.

  7. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!