Roll Call (Start Here First)
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First time on the page!
Hi my name is Randy
Been playing with my smokers for about 4 years.
Just got started making my own Bratwurst .
Smokers, Louisiana champion an a Master built 48 inch.
Master has been equipped with a smoke pistol this year.
But the Champion is still my go to. 
Picture of my first bratwurst an attempt to make Canadian bacon it turn out to be a very good ham made out of a pork loin.smokedog welcome to the community. Don’t let your self get hoodwinked by the blue team. Lot of good knowledgeable folks here willing to help. Go Team Orange
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Do you pick own team or are you assigned to a team. I Watch a lot of Jonathan‘s videos.
Before attempt making something different don’t want to ruin some good meat.smokedog Well, in that case then, you’ve just got to naturally be Blue. Go ahead, update your profile & enjoy the Blue Life.
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Do you pick own team or are you assigned to a team. I Watch a lot of Jonathan‘s videos.
Before attempt making something different don’t want to ruin some good meat. -
Team Blue!
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I’ve been blue ever since March…(in spite of covid-19) and proud of it !!!
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I’ve been blue ever since March…(in spite of covid-19) and proud of it !!!
Clyde Johnson Cupcake0615, we are proud of all of you. Welcome to the Blues.
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Rich here from Mid-Michigan,
I currently use a 25+ year old Brinkmann Vertical wood smoker converted to propane fueled. I didn’t use it much for the first 18 years but have really gotten into smoking meats in the last 7 or so years. I am researching for a new smoker as the Brinkmann won’t last much longer and the temp doesn’t go low enough for snack sticks and salami’s that I want to start making.
I also have a LEM Big Bite 10 rack dehydrator that I use for jerky.
I have to give a shout out to YooperDog a fellow Yooper (I’m originally from Esky) so I’m going to have to go with Team Orange. -
Rich here from Mid-Michigan,
I currently use a 25+ year old Brinkmann Vertical wood smoker converted to propane fueled. I didn’t use it much for the first 18 years but have really gotten into smoking meats in the last 7 or so years. I am researching for a new smoker as the Brinkmann won’t last much longer and the temp doesn’t go low enough for snack sticks and salami’s that I want to start making.
I also have a LEM Big Bite 10 rack dehydrator that I use for jerky.
I have to give a shout out to YooperDog a fellow Yooper (I’m originally from Esky) so I’m going to have to go with Team Orange.dhg001 welcome to the community. I am about 2/3 of the way to Marquette on M-35. Hard water fishing is a little tough down that way, not the best down Escanaba way this year. Go Eskimos. Nice seeing you up on two wheels. I have a Road King and already chompin’ at the bit.
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Hello everyone!
Ted Frodyma welcome to community. Feel free to join in the discussions or ask your questions. Lots of helpful folks here. Go Team Orange
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Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance. -
Chef yeah, I’ll get a new post to explain it. I might pin it for a while too…or maybe a banner at the top of meatgistics explaining it?
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Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 welcome to the community. There is a lot experience and knowledge here and folks willing to help. Feel free to ask your questions and join the conversations. Go Team Orange
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Hello fellow meat lovers!!
I have been playing around with smoking, jerkying, sausage making and burger grinding for a couple years now. Some turned out great and some turned out not-so-great. There is sooooo much to learn about processes and procedures. Hoping I have landed at the right forum for educational assistance.Wayne2020 Welcome aboard! Everyone here & there with Walton’s can help you with just about everything, except for you got to get the meat. Oh, & Team BLUE really wants to help YOU.
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smokedog welcome to the community. Don’t let your self get hoodwinked by the blue team. Lot of good knowledgeable folks here willing to help. Go Team Orange
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welcome there is a good forum and chat here that everyone can chime in to give good advice for anything you want to do we are all here for the same reason
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome aboard and of course be sure to join Team Blue!
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333 welcome to the forum. Go Team Orange
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Good morning,
My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!
LeafLard333
Welcome to the community. Your experience as a butcher is exactly the stuff we need here. I look forward to getting your take on a lot of our topics. Go Team Blue - it rocks.
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