New member in San Diego, CA area

Discussion in 'Roll Call' started by porkfat619, Sep 5, 2013.

  1. Hey all. My name is Josh. I'm working on becoming a self supporter/homesteader. I currently raise chickens and pigs as well as a large garden. I'm not new to grilling and BBQ, but am new to smoking. This year I grew out my first pig. I did my own slaughter and butchery, and now am working on charcuterie. What led me here was researching smokehouse design, as my retail upright smoker MIGHT hold both sides of pork belly. My way.

    Anyhow, think I'll be here quite a bit doing a lot of reading.

  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located? Might meet some neighbors!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff (the forum owner). Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. Josh[​IMG]

    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 We all have our own taste.

    Happy smoken.

  4. LOL, sounds like any other forum. Threads are worthless with out pics and the search is your best friend. Got it!

    Kat: location updated & thanks for the heads up on external links, that's usually the only surprise for me. Otherwise I keep a low profile.

    When I get to smokin' I will satisfy the pictorial demand of the masses. I'm working on salt and brine curing as well as sausage making ATM.

    Thanks for the welcomes!
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Josh, and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  6. s2k9k

    s2k9k AMNPS Test Group

    Hi Josh! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  7. Thanks Red & Dave. I've looked through articles and have signed up for the 5 day course.

    Yesterday I built a smoker out of materials I had on hand and test fired it last night. I need to learn it's personality, but I think it's going to work out well. The panels were salvaged from a 100 ton A/C unit. They are steel doors inside and out with insulation encapsulated between layers. It's roughly 34in x 34in x 5.5 ft. inside. I'll get a couple more pics today of it completed. Inside I built a single shelf at 15" off the floor and a steel grid up near the roof to support hanging meats. The potbelly stove has been through at least two moves with out being used. Thankfully all the parts were still with it. In the last pic I had not excavated the area for the stove enough yet.

    I like to DIY stuff with what I have on hand. Earlier this year I made an incubator for chicken eggs and only had to buy a thermostat. It works and my flock has more than doubled.

    I should have more pics this evening, possibly with beautiful smoke coming out.


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