Hi from central Wisconsin

[whooptdoo]

  I've been looking this forum over for the past few days and decided to join and see what kind of trouble I could get into! I'm a 72 year old, partially retired carpenter. I live in the county within 200 yards of a cheese factory producing the finest cheeses our state has to offer. I'd like to start smoking some fine meats to go with that fine cheese!

   I have a Masterbuilt Grand Mac smoker to get started with and have thoughts of building a better one in the near future. I have almost unlimited access to wild cherry, apple, and hickory on my property.

   I'm planning a wild hog hunt for the first week of April and looking for any input some of you might be able to share for the hams, butts, etc. Do I need to consider brining, injecting, etc. or just the use of rubs before smoking?

   Your forum has already paid off for me since I found a recipe for Native fry bread I used to enjoy as a young man. We will be having that along with home made beef stew for supper tonight! Thanks for your thoughts and comments, Whooptdoo

 

[kathrynn]

 to SMF!  We are so glad you joined us! You are going to love it here. Would you mind updating your profile to show others where you are from?  Possibly could meet some neighbors here!

Have you signed up for Jeff's E-Course yet?  Great information...no matter your experience levels.  Here is a link if you haven't!

http://www.smoking-meat.com/smoking-basics-ecourse


If you need any help roaming around the forums...just holler.  Will be glad to help out!

Kat

 

[woodcutter]

Welcome to SMF! Which cheese factory is the best?......lol

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want! 

 

[whooptdoo]

    The best cheese in Wis {in my opinion} is Carr Valley Cheese. Sid Cook, the owner, seems to win national awards every year for his specialty cheeses.

 

[woodcutter]

    The best cheese in Wis {in my opinion} is Carr Valley Cheese. Sid Cook, the owner, seems to win national awards every year for his specialty cheeses.

I didn't know what you would say. Most of the cheese factories around here are very good. When I'm going to smoke a variety of cheeses, so far I've been going to Marathon Cheese. Where is Carr Valley Cheese?

 

[pgsmoker64]

Hello!

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[terrymn]

Welcome to SMF, neighbor!  The first accessory for my new smoker was an AMNPS just so I could cold smoke cheese - check out the Cold Smoking forum, you'll love it!

 

[mossymo]

Glad you joined us Whooptdoo! :welcome1: from North Dakota!