Hello

[Hoots]

Glad to be here. Just a gal with a little electric roaster smoker oven turning out some awesome tasting food. I pull this site up often to get your tips and tricks. Right now I have 3 pounds of summer sausage in the fridge mixed up and ready to smoke tomorrow . I have lots of cool things to share so ask me questions if you want..you just never know what you might find out

 

[Colin1230]

Good morning Hoots, glad you joined us.

 

[dazdnaz]

Welcome, and good smoking to you.

 

[02ebz06]

Howdy Hoots, welcome to the community from New Mexico.
Would love to see your summer sausage process.
Always like to see what others are up to. Post away...

 

[normanaj]

Hello from RI.

 

[larroyo101]

welcome

 

[Hoots]

Howdy Hoots, welcome to the community from New Mexico.
Would love to see your summer sausage process.
Always like to see what others are up to. Post away...

I'll try to get a few pictures tomorrow as I smoke. Promise not to laugh at my smoker though..lol. I kinda invented it myself

 

[mr_whipple]

Welcome from Virginia!

 

[Fueling Around]

Welcome to the party
Love your username
Interested in your SS too. I’ve made a few batches and always looking for new ideas

 

[sandyut]

Welcome from Colorado

 

[Hoots]

Welcome to the party
Love your username
Interested in your SS too. I’ve made a few batches and always looking for new ideas

I hope it's good by the time it's finished.. I'll keep it in the fridge another day after my smoke before I try it. It smells pretty good now.. after sitting two days so far and all the seasons setting in and two mixings, I use my KitchenAid paddle. Didn't have mustard seeds but had the powder, didn't feel up to the drive to get them, and I went with a ground peppercorn also. I've got some more new kitchen gloves coming today so later on I'll form my round rolls. Not wanting a lot of smoke with these so I'm going with alder this time. First time using and tasting alder smoke and the nose knows, if I think I need a little bit more of something as I get into it, I'll add a little extra wood of some kind. I've got some whiskey oak, some hickory chips, and a blend of maple oak cherry pellets.. we'll see. I know what I want, just going to see if I can get it, which is a mild smoke... hints, but a decent hint, if that makes sense .

 

[Newglide]

Welcome from NC, good luck with the sausage

 

[Redicans]

Welcome from Hawaii!!

 

[Abigail4476]

Glad to be here. Just a gal with a little electric roaster smoker oven turning out some awesome tasting food. I pull this site up often to get your tips and tricks. Right now I have 3 pounds of summer sausage in the fridge mixed up and ready to smoke tomorrow . I have lots of cool things to share so ask me questions if you want..you just never know what you might find out

Hi, Hoots! Welcome to SMF.

 

[Brokenhandle]

Welcome from Iowa Hoots! Glad you joined us! Lool forward to seeing your summer sausage!

Ryan

 

[912smoker]

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb!

Keith

 

[Hoots]

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb!

Keith

It seems to be

 

[radioguy]

Welcome from the state of Ohio. This is a great place to learn, share. Dont be shy ask questions or use the search.

RG

 

[JIMSMOKES]

Welcome from upstate SC.

 

[pc farmer]

Welcome from Pa