Roll Call (Start Here First)
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye Welcome aboard.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
@thirdeyewelcome to the best site , ask any questions you have this forum will not put anyone down we are all here to help each other and do just that
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye
Welcome. 40 years of knowledge is always welcome. -
Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye That much “old time” knowledge/experience is always welcome. Join in on the fun.
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@thirdeyewelcome to the best site , ask any questions you have this forum will not put anyone down we are all here to help each other and do just that
craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
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craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
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craigrice said in Roll Call (Start Here First):
@thirdeyewelcome to the best site , ask any questions you have this
forumwill not put anyone down we are all here to help each other and do just thatI’m stunned a Power User used that “F” word. Sorry, just had to. ;)… Community!
PapaSop Absolutely shocked, my God!
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kyle said in Roll Call (Start Here First):
PapaSop I am surprised it took you an hour and a half to catch that.
LOL. Moving one of my son’s today. Busy, busy.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye Welcome to the community, don’t be afraid to ask questions and please share your knowledge.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye Welcome to the community. This is a great place for exchanging ideas and processes. Look forward to seeing some of your results.
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Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.
thirdeye welcome to the community. You will continue to learn here and welcome your experience
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
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Hello and welcome. Sounds like you have a very cool project in the works. Good luck with it. Meatgistics is a great resource and great bunch of people.
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
craun724 Welcome! Looking forward to sharing ideas and following your success
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
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Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
craun724 Congratulations & welcome aboard.
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