Roll Call (Start Here First)
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 let me say welcome to the community. Glad to have you here and you’ll find that everyone here is very helpful and it sounds like with your background you can help alot of us. Have a great day
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome! This is a great place to learn, chat, and share the knowledge you have.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 welcome to the best community you’ll ever live in. Looking forward to sharing your experiences. To tag someone on here just use the @ and start typing their name. A drop down menu will show a list of users to help you.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 welcome go the community! This is a fun place to hang out with lots of good info from some pretty smart folks! I’m interested in how you changed modified you SmokinTex as I have one as well.
Oh and to tag someone just use @ and then start typing their name…a list will pop up and you can select the perzon.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 - Welcome to the COMMUNITY!
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marzig20 welcome go the community! This is a fun place to hang out with lots of good info from some pretty smart folks! I’m interested in how you changed modified you SmokinTex as I have one as well.
Oh and to tag someone just use @ and then start typing their name…a list will pop up and you can select the perzon.
ND Mike and wdaly Thanks for the tip on how to tag someone.
ND Mike I didn’t really modify the smoker. I only use the element for heat. I use a smoke tube with pellets in the bottom of smoker to create the smoke and it keeps smoking no matter whether the element is on or not.
I still have temp swings as the element cycles on and off. So then I have a six inch powered duct fan that you can buy at any home improvement store. I place that over the small vent hole on top. When the temp starts to climb over the max I want I turn on the duct fan to drop the temp down. This also provides enough oxygen to keep the smoke tube going. It’s the most control I’ve ever had over temp swings.
I’m wondering if I wired the the duct fan in to the thermostat on the smoker if would be a little more automated.
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ND Mike and wdaly Thanks for the tip on how to tag someone.
ND Mike I didn’t really modify the smoker. I only use the element for heat. I use a smoke tube with pellets in the bottom of smoker to create the smoke and it keeps smoking no matter whether the element is on or not.
I still have temp swings as the element cycles on and off. So then I have a six inch powered duct fan that you can buy at any home improvement store. I place that over the small vent hole on top. When the temp starts to climb over the max I want I turn on the duct fan to drop the temp down. This also provides enough oxygen to keep the smoke tube going. It’s the most control I’ve ever had over temp swings.
I’m wondering if I wired the the duct fan in to the thermostat on the smoker if would be a little more automated.
marzig20 that us a good idea and thanks for the info.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 said in Roll Call (Start Here First):
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
Welcome aboard. Do like that one word in your intro, retired… Less than a year away myself. BTW, don’t forget to add that Team Orange badge next to the yearling.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome. You can add much to the insanity just by being in the back room for that many years. Have fun reading all of the stuff these people test/try/create.
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome aboard & welcome to the neighborhood. You have a wealth of information & knowledge we can all learn from & more to entertain you from our community. There is something for everyone, all the time. But, don’t forget Blue is Bliss!
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
-
Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome aboard, I think you will find this a great group and everyone is very helpful.
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Thanks to everyone for the warm and encouraging welcomes and comments! I’m a little confused about the purpose of the different team colors. Is it just friendly rivalry?
marzig20 Yes. It’s a friendly rivalry to see how many people that Jonathan(Blue) and Austin (Orange) can get on their “teams”. It does involve much jabbing the ribs in both directions. Have fun with it. Go team Blue!
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Thanks to everyone for the warm and encouraging welcomes and comments! I’m a little confused about the purpose of the different team colors. Is it just friendly rivalry?
marzig20 You definitely want to join team ORANGE, the true Waltons color.
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marzig20 Team Blue is definitely the way to go, after all nothing rhymes with Orange! Be True to Blue!
Improvise, Adapt and Overcome! Semper Fi
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