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Thanks for putting out the welcome mat.


Joined Feb 23, 2011
Hello Fellow Member,

Been lurking for weeks - voraciously reading many a fine threads and exchanges between members.

I've been grilling food a while now. Started in the mid 60's. Back then the taste of lighter fuel was part of the finished meal, that's if the meat made it to the table with out being consumed in a stunning inferno of flames and smoke.

Bought my first Weber around 1970. The idea of leaving the lid down was magic. Not only that but you could shut down the vents and have charcoal left for the next meal. Important consideration back then for me -- if I remember they cost almost half a weeks pay. Such a deal.

Kept bumping along with my Weber for years doing chicken, burgers, county pork ribs, potatoes and fresh corn. Wasn't that big a deal then just something a guy did on weekends.

Then sometime around 1990 I was living in Minneapolis and some friends asked me if I liked ribs. Ya sure I said. They said There's a new rib place called Market BBQ out by Wayzata let's go.

And for the first time I had "Memphis Style" dry ribs and my life has never been the same since. 30 years later and I'm still chasing the perfect rib. I'm close - so very close. What and enjoyable journey it has been.

Times past and now I live on a farm in Iowa raise my own cattle, butcher in the fall. Now I'm trying to add sausage making and smoking to my culinary skills. Hence my membership here on this forum.

Anyway, thanks for all the great reading you all have left here on these pages. I'm looking forward to meeting the membership.

Regards: john (AKA Buck47)


Master of the Pit
OTBS Member
Joined May 20, 2010
Welcome aboard John, Sounds like you have the experience and the know how to fit in nicely with this bunch of smokers!

Glad to have you with us 


Master of the Pit
OTBS Member
Joined Apr 19, 2010
Welcome to the SMF family!  Looking forward to learning a few things from you and catching your Q-view!


Gone but not forgotten. RIP
OTBS Member
Joined Dec 6, 2007
Great to have you here John good people and great info.


Thread starter
Joined Feb 23, 2011
Thanks for the warm welcome.

My BBQ knowledge is limited to just a few items. You guys have gone way beyond my abilities.

I do Baby Back Ribs - Memphis style, Pulled pork, & Canadian Bacon. Just simple stuff. Have a slaw to my liking, and I open a mean can of Bush's Best Original Baked Beans. :icon_biggrin:

Much for me to learn.

Regards: john


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.


Meat Mopper
Joined May 21, 2009
John, glad to have you here with us, sounds like you got a pretty good start, that will be a big help!  You might want to go to the WIKI section under the letter A and print out the list of Acronyms and keep it close to the computer, it will help you learn some of our abbreviations. The WIKI section and the Search bar are great tools on here.  Last but not least, the only dumb question you can ask on here is the one you do not ask!  Again, glad to have you with us John.

Your SMF Friend,



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome to the party John!


Gone but not forgotten. RIP
OTBS Member
Joined May 1, 2007

Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

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