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Very new member


Fire Starter
Joined Feb 4, 2011
Hey there. I am a newly minted member - just seconds ago!

I discovered this site while searching for temperature controller ideas for a freezer build that I am starting.

I am a graduate of a 19 week meat processing course at a college in western Canada (Olds College - June 1999). I inteneded to use my education to start a meat processing business but that never came to fruition. I am now a high school woodworking teacher and I like to turn meat into food as a hobby. I am looking forward to having a decent smoker to take care of all my deer trim. It has been too long since I have made a decent batch of sausage.

I recently picked up a free chest freezer and will be doing the ocnversion over the next few months. I plan on keeping pictures posted.


Smoking Guru
OTBS Member
Joined Sep 25, 2007
Welcome jimmyh, keep us posted on your conversion.


Master of the Pit
OTBS Member
SMF Premier Member
Joined Jun 5, 2009
Well welome aboard. If your new to smoing check out the free e-course offered here.


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


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

First off welcome Jimmy to SMF.You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:


then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.


Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again

Welcome to Your New Addiction  



Fire Starter
Joined Feb 4, 2011
Thanks for all of the welcomes. Having worked with some state of the art professional equipment in college I have certain ideas of how I want my smoker to look and operate. After looking at the projects and recipes on this site I am very encouraged by what I see. I can say that I have learned a lot by looking at what people are saying on this site. Some of the web resources I have looked at seem like real "butcher jobs" and I like what I see here.


Master of the Pit
Joined Feb 10, 2009
Welcome to smf,glsd to have ya! Theres tons of info here and outstanding members!!! Good luck!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome aboard jimmy, looking forward to see how your build progresses. 


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.


Gone but not forgotten. RIP
OTBS Member
Joined Jul 26, 2009
Welcome to SMF - I am excited to see your contributions especially with your credentials


Fire Starter
Joined Feb 4, 2011
I'd go easy on the credentials...the course I attended was all inclusive with processed meat being only one portion of it. Most of the processing theory surrounded cured meats - sausage, ham, bacon, etc - I have not worked in the industry. All of what I have learned has been used in a hobby setting, with some good results I might add. I only started venturing out of the cured meat domain a few years ago. Since then I have BBQed two pork shoulders for pulled pork. This was done with a department store BBQ/grill and foil pouches of hickory dust. The results were good but I can only imagine what they might have been had I used a legitimate set up.

My wife and I moved out of an apartment and into a house this last summer but alas one of my conditions for a house were not met...I don't have a garage. I have access to a wonderful heated shop (my brother in law's - who is also very interested in smoking meat) but it is 1/2 hour away and I am stuck with a heavy pig of a freezer at my house and no truck to haul it with...grrrr! I started picking some of the plastic off of it last night. We are experiencing some unseasonably warm weather so I have been able to pick at the freezer out in the drive and not freeze my hands off. I think that I am going to hitting some thrift stores today to see what I can salvage for smoker parts. Old appliances should get me a lot of what I need. I am also going to the post office to see if my PID controller I purchased off of EBay has arrived. 

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