Hello from Southcentral PA

[ceeaton]

Hello all! Long time griller/smoker/outdoor food preparer. Just bumped into a Pit Boss Series 3 digital electric smoker that was on fire sale (a return to Tractor Supply, the lady who bought it didn't think it needed any assembly). Built it during the Bills/Steelers game yesterday, will burn it in today since it seems to have stopped snowing here. Not sure what to make of it, used to building a fire for the most part when I cook (smokey mtn, weber kettle, old New Braunfels offset stick burner) and drinking a few beers while I watch it cook. I make a decent amount of sausage, so hope to use it to smoke any I cure and do a final cook. Also started fiddling with cheese making, have made wine and beer for decades, I guess I'm just working on skills so I have something to do when I eventually, hopefully, retire (61 now).

Looking forward to all the info in this forum. Used a winemaking forum to start that hobby up, so hoping this will further my smoking hobby. Thank you in advance for all the info!

Craig

 

[Brokenhandle]

Hi Craig, and welcome from Iowa! Good place to learn and share here.

Ryan

 

[clifish]

Welcome from NY and NEPA. for Cheese making you might want to look up LoydB

Five pound wheel of port-infused cheddar

We liked this so much last year that I'm making a bigger wheel this year. Four gallons of raw milk plus a bottle of Warrior Porto Reserve.

www.smokingmeatforums.com

 

[uncle eddie]

Welcome from central Missouri...looking forward to you report on the new Pit Boss

 

[DRKsmoking]

Hello Craig from Nova Scotia.

Good insight to your way around the food and drinks, you will fit right in here.

But be warned , we love a little show and tell, but lots of great folks also here to help with almost any question you have or want to discuss. And maybe a little fun also.

David

 

[02ebz06]

Greetings Craig, welcome to the group from New Mexico.
Looks like you will have plenty to keep you busy when you retire.

 

[Central PA Cowboy]

Hello from Central PA - State College area. Where at are you located?

 

[ceeaton]

Hello from Central PA - State College area. Where at are you located?

Currently in Mechanicsburg since I'm at work, live down in Adams County (Lake Meade). My older brother and his wife live up in Julian, he works in State College...

 

[normanaj]

Hello from RI.

 

[slavikborisov]

Hello all! Long time griller/smoker/outdoor food preparer. Just bumped into a Pit Boss Series 3 digital electric smoker that was on fire sale (a return to Tractor Supply, the lady who bought it didn't think it needed any assembly). Built it during the Bills/Steelers game yesterday, will burn it in today since it seems to have stopped snowing here. Not sure what to make of it, used to building a fire for the most part when I cook (smokey mtn, weber kettle, old New Braunfels offset stick burner) and drinking a few beers while I watch it cook. I make a decent amount of sausage, so hope to use it to smoke any I cure and do a final cook. Also started fiddling with cheese making, have made wine and beer for decades, I guess I'm just working on skills so I have something to do when I eventually, hopefully, retire (61 now).

Looking forward to all the info in this forum. Used a winemaking forum to start that hobby up, so hoping this will further my smoking hobby. Thank you in advance for all the info!

Craig

welcome from union county Lewisburg/Mifflinburg area!

 

[JLeonard]

Welcome from Mississippi! Look forward tour your posts.

Jim

 

[HalfSmoked]

Welcome from Maryland Eastern Shore.
I see a couple of central area members on here take note that we have a gathering in the fall at pcfarmers Port Matilda area.

Warren

 

[LoydB]

Also started fiddling with cheese making, have made wine and beer for decades

Welcome! I'd love to see more activity in the cheesemaking forum, I am pretty much it right now...

 

[ceeaton]

Welcome! I'd love to see more activity in the cheesemaking forum, I am pretty much it right now...

I'll take a look. Been looking around a little, but there is a lot of content here. Noticed a pizza area, I got into that heavily at the start of covid.

Next step for me in cheese making is to secure a "box" of some type I can use to protect the cheese from the occasional mouse it attracts in my cool basement.

 

[Buckeyedude]

Welcome aboard from OHIO! It sounds like you will fit right in here!

 

[912smoker]

Welcome to SMF from SE GA!
Looking forward to seeing your handiwork!

Keith

 

[ceeaton]

I do have one comment about this Pit Boss PBV3D1 (electric vertical smoker), not a good idea to try to complete an initial burn-off when it's 20*F with wind outside. Even in a semi-protected area (residual eddy wind), the highest I could get it to go was 255*F set at 350*. At least I could do a pork butt if I had too...

 

[Rafter H BBQ]

Welcome from SE ID, glad ya joined us!

 

[Gonna Smoke]

It's good to have you, Craig.

I guess I'm just working on skills so I have something to do when I eventually, hopefully, retire (61 now).

I tell people all the time to retire if you can, but you got to have something to do. Can't just sit in the house all day. Sounds like you have a few things to keep you busy...