Newbie from Iowa

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Mar 16, 2014
South East Iowa
Looks like this is the place for introductions.... so here we go.

I'm Nathan and live near a lil town in south east Iowa, I've been grilling, and dabbling in smoking for years, and have decided I need to take it more seriously. I was a butcher for 7 years in a small farm town butcher shop, we did everything from custom butchering to supplying high end restaurants. While I was there I made a good majority of the summer sausage, ring bologna, smoked sausage and beef/meat sticks, helped with curing and smoking pork lions, hams, turkeys, and pretty much anything else we could fit in the smoker. I grew very found of the smoking process then, but fell in love with it my first summer as a butcher and I had the honor of meeting Mr. Willie. We supplied him with meat (baby backs, briskets, chickens, pork butts and hams) to smoke over his cinder block open pit. Mr. Willie was in his early 80's when I meet him, and treated me like I'd grown up in his neighbor hood my whole life, we talked about fishing, girls, and BBQ. Sadly Mr. Willie past away a few years after meeting him, I will cherish the times I spent with him on the river back smelling hickory smoke, telling stories and eating the best "Q" I've ever tasted.

Well that was long winded, sorry. Any way, I own and run a construction company now, and have the time to really give smoking the attention I desire to. I'm really wanting to take the lil things I learned form Mr. Willie, and use them both on a open pit fire like his, and in a smoker I'd like to build. Along with making my own ring bologna and smoked sausage again.

Glad to be here!


Hi Nathan and welcome aboard!  That's a nice story about Mr. Willie!  Glad you've joined the family.  Dive right in and have fun.  Looking forward to your input here, and just ask when you need anything...someone will surely be able to help.

Hey Nathan

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h3][h3]  [/h3][h3]Gary[/h3]
Welcome from Canada, Nathan.


Having a butcher on the forum will be great! Your experience will be welcomed. I look forward to your posts and hope you can channel some of Mr. Willie's wisdom on the rest of it.

Thanks for the warm welcome.

I have been reading when I get the time, and learning a lot, along with the 5 day E-course. Lot of great info here! I need to keep myself out of the "Smoker Builds" threads.... really gets my wheels turning about a custom smoker for sausage, bologna and the like.



Nathan is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads