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Uffda from North Dakota


Smoke Blower
Joined Mar 17, 2007
Hello. My name is Kevin Attig and I am in the Air Force stationed in Grand Forks. I used an older electric smoker on mostly grouse and rabbit when I lived in Alaska. The smoker has since lost the war on rust and I received a Luhr Jensen Big Chief for Chirstmas. I was so excited, I smoked my first block of Cheddar that day! It turned out really well. I tried making some jerky a few weeks after that and it tasted great however, I did a poor job slicing the pieces and I had to finish it off in the oven and they turned out crispy. Last weekend I smoked my second batch of 5 one lbs blocks of Cheddars and Mozzarella. I would like to learn to do a brisket and ribs.

Skol Vikes!


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jul 16, 2006
Welcome Springer Guy!

You've come to the right place to learn. Please consider taking Jeff's email 5 day couse on smoking basics. It is a great place to start.

Feel free to ask lots of questions. The friendly folks here at SMF will make answer.

There are special forums for beef, pork, chicken, cheese, etc. Look through them to see how others have mastered new techniques and recipes.

Take care, have fun, and do good!




Joined Mar 11, 2007
I just joined last week. Great to see a fellow Nodaker! Just bought a MES from Scheels in Fargo. Love it! Smoking 3 types of sausage as we speak.

Ditto on the Skol Vikes!!!!


Smoke Blower
Joined Mar 17, 2007
Thanks for the welcome, all!! I must correct mcoppin. I am not a "nodaker". I'm originally from Minnesota (go Gophers!). I do, however, really like it here. Thanks for the note!

Gophers 4, Sioux 2


Master of the Pit
OTBS Member
Joined Nov 22, 2006
Welcome aboard Springer Guy glad you found us. Im just a dang ol wood burner myself but turn out some good old smoked meat.


Master of the Pit
OTBS Member
Joined Jun 29, 2006
Uffda dude (not many here know about that). Usta live on the north edge of the Miniapple myself, in East Bethel, MN. Not native though, Ozarker. Railroad moved me around a bit.
Welcome! Go catch some yellow perch through the ice and smoke em up. Post pics. They eat fine. What ever you do, DO NOT post anything with lutefisk. LOL.


Joined Mar 13, 2007
Welcome Kevin! Lots of good info here to help you along for successful smokes.

bud's bbq

Meat Mopper
Joined Jan 22, 2007
Welcome Springer guy,

One of the keys to a good briskett is low and slow: 1.5 hours per pound at 230 degrees. We are eager to share our collective experience.

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