Hi all !

Discussion in 'Roll Call' started by martinedward, Sep 10, 2014.

  1. Used to be a member here earlier, but totally forgot password, got ill, and have also got new e-mail address, anyhow, this is a great site.

    I am retired 7 years now, so I get to hunt and fish a little more often. Although I live in Mississauga, Ontario, Canada, I frequent Elk Lake and area in Northern Ontario, where my son has a place set up. Great fishing and hunting thereabouts. I have a passion for smoking and BBQ and open fire pits. At home in Mississauga, I use the X large Big Green Egg , a Cook Shack Smoker, a Webber 22 1/2" BBQ , a Webber Platinum Gas BBQ , and an open pit set up that I can use my Cast Iron Dutch Oven in. Been smoking and Queuing for approx. 50 years now. Biggest problem - enough people to eat the goods. 

    I also enjoy re-loading 12 Gauge field loads and centre fire ammunition that I use up north. Makes my hunts more personal.

    I have found in the past, that there is a lot of information to be learned at this site, from rubs to brines, and a lot of how to.

    Glad to be back !

  2. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Martin

    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

  3. [​IMG]   Good morning and welcome to the forum, from a finally cooling down East Texas. Lots of great people and tons of information.

  4. [​IMG]  Back

    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.

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