Roll Call (Start Here First)
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Welcome Chris, Happy to have you
This is the friendliest community you will ever see
Feel free to ask or discuss any related topic at any level, people here are glad to answer and help
We will probably learn from you too
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Welcome mcduffins! I’m pretty new here and this place is awesome! Super helpful people in here.
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Chris from outside Chicago. Been grilling and making bbq for several years now. Started with a WSM 22" and now have a Rec-Tec 700. Have been getting into grinding my own meat and making sausages. Found Walton’s for casings and couldn’t be happier with them. Looking forward to learning alot more from this group!
Clasko2
Welcome. Great place to be. Oh, and check out Team-Orange. -
this is a great wealth of knowledge shared here by all
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Welcome aboard, be sure to join team orange!
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Become a rebel outsider and join Grey
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
“Never eat more than you can lift.”
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Welcome Jonesy. I love looking around abandoned farms here in ND. Sometimes you get lucky and find smokehouses. It always amazes me that they still have a hint of smoke to them even though they haven’t been used in decades!
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy Welcome aboard. If you have a chance, would love to see pictures of your smokehouse.
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy I’m with Chef and would love to see that smokehouse. But first, welcome to the greatest community of meat processing enthusiasts you’ll ever find. This place is so friendly that Team-Blue had to split off of the original group ( @Walton-s key color) and now Team-Orange to try to stir the pot a little for fun. Now, it seems that there are a few people going rogue and forming their own Team-Grey… It doesn’t matter what color they identify with, they all started orange and they’re (mostly) all awesome people. But seriously, choose Team Orange then share with and learn from everyone. Austin , Jonathon and all the rest of the (insert new name here) Meatgistics users that I’ve had the pleasure of interacting with here are just frigging awesome. But the good guys wear an
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Welcome aboard Jonesy, if you have questions about jerky I am sure they can be answered on this sight. I would encourage you to go to meatgistics and look for jerky to find good info.
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy Welcome to the group. You do have some open spaces in that part of Ohio. Happy smoking in the near future. Your family will be better for it.
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Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!
Jonesy welcome fellow Buckeye. You have found a great place with people who are willing to help and have amazing knowledge and experience. Not me, but a lot of other people.
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Chef
A few pics, as requested. Opened up the smoke house to start cleaning today. Dirt floor - not sure how I’m gonna handle that. Lots of spider webs. Sliding racks look pretty cool. Should hold a lot of jerky. I’m getting excited.“Never eat more than you can lift.”
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Chef
A few pics, as requested. Opened up the smoke house to start cleaning today. Dirt floor - not sure how I’m gonna handle that. Lots of spider webs. Sliding racks look pretty cool. Should hold a lot of jerky. I’m getting excited.Jonesy that’s pretty cool. I wouldn’t worry too much about the dirt floor. My grandpa’s and my dads both had dirt floors. Made it easy to clean out ashes. Most of my smoking is done with only wood. (I use maple and oak) if your worried about it, just put fire brick on the floor
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Go team blue!
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Chef
A few pics, as requested. Opened up the smoke house to start cleaning today. Dirt floor - not sure how I’m gonna handle that. Lots of spider webs. Sliding racks look pretty cool. Should hold a lot of jerky. I’m getting excited. -
It should be interesting getting a feel for how it maintains temps and how you will regulate the temperature.
Should work well for low and slow smoking.
The spiders will head south the first time you light a fire in it. A quick sweep with a broom will take care of the cobwebs.
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