Ron from Soo Ontario Canada

Discussion in 'Roll Call' started by rocnron2650, Jan 19, 2015.

  1. rocnron2650

    rocnron2650 Newbie

    Started smoking 15 years ago in Northern Ontario, mostly fish in a homemade smoker. Now have a centro digital smoker ( masterbuilt)

    Make a mean fresh italian sausage and breakfast sausage into the smoking of pork and chicken.

    Would like to build a cold smoker.get into smoking sausage hams and bacon.
     
  2. [​IMG]   Good evening and welcome to the forum, from a beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. wolfman1955

    wolfman1955 Master of the Pit

    rocnron2650,
    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
    Wolf
     
  4. 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
     

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