Roll Call (Start Here First)
-
calldoctoday You sound so sad just saying that.
bocephus I don’t know, I thought it had a nice, bright, Clear ring to it, clear Blue that is.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the Meatgistics Community! Be sure to go BLUE! I’ve got 2 Traegers; Li’l Tex w/ coldsmoker (2005) and a Texas (2007). I do about 50-60 of cold smoked cheese every year and the wife does a lot of baking on the Texas. We do a lot other things such as sunflower seeds, cashews, pecans, almonds, pepitas, salt & pepper, and even peanut butter!
I think you will really enjoy this community(especially those on Team Blue). -
bocephus I don’t know, I thought it had a nice, bright, Clear ring to it, clear Blue that is.
calldoctoday I don’t know, Billie Holiday and LeAnn Rhymes both think Blue is pretty sad.
-
bocephus I don’t know, I thought it had a nice, bright, Clear ring to it, clear Blue that is.
Thank you all for the welcome.
calldoctoday I have the old Texas (2000) but did the electronic controller upgrade in about 2008. I have smoked all kinds of nuts with our snack mix on it but had not thought of doing salt and pepper or peanut butter. I am going to have to try that.
-
Thank you all for the welcome.
calldoctoday I have the old Texas (2000) but did the electronic controller upgrade in about 2008. I have smoked all kinds of nuts with our snack mix on it but had not thought of doing salt and pepper or peanut butter. I am going to have to try that.
d-hock You are very welcome. Smoked, oiled, & salted Pecans are very good too.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome from a fellow Husker. This is a great community. The help you get here will definitely improve your processes. Don’t let these Blue Team people mislead you. Team Orange is the only way to go.
-
d-hock Welcome from a fellow Husker. This is a great community. The help you get here will definitely improve your processes. Don’t let these Blue Team people mislead you. Team Orange is the only way to go.
-
wdaly Another Husker! That’s where I graduated. Maybe we should start a Red Team!
Ted Frodyma I’d go for that. I didn’t graduate from UNL but my son did. Guess you could say I paid for a UNL education. Born and raised here and moved back after retiring from the Navy. No better place to be. Especially today. Cold enough to smoke cheese!
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock welcome aboard
-
Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley welcome aboard
. Just remember we like seeing pictures of all your projects. There is no doubt you will enjoy it here. -
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock welcome aboard. Glad to hear you make sausage with your kids. I have an 11 year old daughter and a 12 year old son and they love making sausage. It’s a great time to bond.
-
Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the community, pass on what you learn and you become better at it and learn more. Lots of experience here and folks willing to help. Go Team Orange
-
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
-
270WSM Welcome aboard, this is a great community with a lot of helpful information and people.
-
Welcome aboard. I’ve had my Traeger for just over a year now, hoping it lasts for 20. I love the community,Walton seasonings and education.
-
270WSM welcome aboard. You have found a community of great people with the same interests and a ton of experience and knowledge. You will find multiple opinions, techniques and tips on how to get things done. The one constant in this community is you will always find someone willing to help.
-
Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley sorry I’m late, but welcome.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
