New to the forum

[jetbird]

Hi, I'm located in Massachusetts. I live in a small rural setting on 8 acres. My buddy raised 2 pigs and we have had the hams and bacon wet curing and are wanting to cold smoke them. I am working on building the smoker but need details and answers to questions regarding my build and how to use the smoker. I know basically nothing and have relied on my buddy up to this point. He knows a little more than nothing. I will be signing up for the online course probably. Thank you all in advance for sharing your knowledge.

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

Our  "Smoker Builds" forum has a whole lot of good stuff that will help you out, also it's a good place to post any questions you have about building yours. We have a lot of members who have built their own smokers. Keep us posted on your progress and we love to see pics!        

 

[diggingdogfarm]

Jetbird, glad you found us and welcome to the Smoking Meat Forums.

~Martin