New Member from NW Wisconsin

Discussion in 'Roll Call' started by kots, Oct 29, 2014.

  1. kots

    kots Newbie

    Thanks for having me.  I recently retired and look forward to making more sausages and more smoking.  I have been making sausage and smoking for some time.  I built my own smoke house and use that for most of my smoking although sometimes I smoke in a Weber The bottom photo is some venison bacon I made..

  2. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
    Nice looking smoke house and venison!!
    Always remember the only dumb question is the one you don't ask!!!
    Keep Smokin!!!
  3. kots

    kots Newbie

    Thanks Wolf,  I am glad to be part of the group.
  4. [​IMG]   Good evening and welcome to the forum, from a very nice and cool day in East Texas. Lots of great people with tons of                    information on just about  everything. 

  5. 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...

    Nice looking smoker and bacon.
    Happy smoken.
  6. kots

    kots Newbie

    Thanks guys, I feel lucky to be on board.

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