Roll Call

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Thanks for the add.  I am a little late at responding.  I am an Iowa farm boy at heart, even though the military moved me around a bit and deposited me in Papillion, NE.  Got a recipe of Joe Bant Polish Sausage in the Smoker right now.  My primary unit is a Cabela's Smokehouse Pro 100, back up is a Bradley 6-rack digital (my first and last one from them), plus I just picked up a Cabela's Propane smoker that I have yet to play with.  I try to get home as often as possible, family is dispersed throughout Polk, Marion, Lucas, and Marion County for the most part.
Hey, I'm a welding instructor that loves to fabricate different projects. I've done a few grill and smokers over the years and have used this site for a lot of reference material. I have all my students build a small "tailgate" size grill as one of their project and two years ago made myself a clone of a "Stumps" gravity feed unit" with a custom built PID Controller for the fan.
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Well, here is my short.

I've been on the SMF as a registered member for some time. I don't chat much and when I smoke /grind and make sausage (summer, spice sticks, and breakfast or grind hamburger, brats and others) I usually miss the photo op! There are a life long worth of success and failure lessons to be had on this forums! Love to cook, Dutch oven, Weber grill and smoke.

I did not see this added sub forum untill now.
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Haven't  been on here much the last few years, but still smoke'n east of Ames...
Wholey smoked brisket, look what the wind blew in! 

How ya been?
been very busy, other hobbys got in the way.. Gonna get after it harder this year, just ordered some cure, gonna do a bunch of bacon soon
ya, still fowl'n hard, I started a High School clay shooting team in 2015, that consumes my life... Work hasnt helped either, love my job, but get called in alot.  I ordered pink salt from sausage maker, got a friend that does jerky's, very good, but he has no idea what he's doing. I'm gonna give him some pink salt, and a little help, he makes some very interesting jerky's , no kit mixes. I plan to give him a bunch of geese to work with. 
I'm about twenty minutes northwest of Waterloo. Smoking for about ten years now. I work as a meat cutter, and have built a growing following of folks who come in and pick my brain about what to smoke and how. I've loved being here so far, always something new to learn and try.
My first year @ U of I, I roomed with a son of the Nelson's Meat (Cedar Rapids or Waterloo I don't remember) and another from Sinnott Insurance from Waterloo.
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In Grundy County here!

Rocking a UDS and hoping to build a nice vertical smoker to help my bacon making addiction. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.