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Discussion in 'Roll Call' started by hochypoke, Jan 2, 2015.

  1. hochypoke

    hochypoke Newbie

    I have been smoking meats for over 25 years.  I have built many large portable pits over the years and have used electric units for smaller batches of bacon, pulled pork, chickens, fish and turkey and even cheese.  I am a life long learner of smoked meats, so I am always looking for new ideas.
     
  2. 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.
    David
     
  3. [​IMG]   Good morning and welcome to the forum, from another cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     

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