Howdy from beautiful northwestern minnesota.

1cheftodd · Joined: 03 Apr 2006 Posts: 1

I am a professional chef who has developed a passion for all thinks smoked. I was fortunate enough to work for 5 years at a fishing and hunting resort where I was given the opportunity to smoke some of the finest wild game in the world. Some of the things I have worked with include elk, antelope, moose, venison, pheasant, duck, goose, wild salmon, shark, swordfish, mahi mahi, whitefish, tulipe, Hungarian partridge, lake and stream trout, wild turkey, bear, and even the occasional northern pike, just to name a few. I have tons of ideas and advice to share, and hope to be able to learn something new from everyone here who has a love and passion for smoked foods.

DownHome Smokin · Posted: Apr 03 2006 Post subject:

Welcome 1cheftodd, seems you have experience with just about all there is, I know I look foward to some posts and may need some advise along the way! where can I get some exotic meats !@ a reasonable price...? just for starts.... Very Happy

Doc1680 · Posted: Apr 03 2006 Post subject:

Welcome cheftodd. We look forward to sharing info with you.
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Love the voodoo that Q do.

Doc

allsmokenofire · Posted: Apr 03 2006 Post subject:

Welcome Chef, look forward to hearing about your ideas and experiences. I get requests from time to time to smoke wild game for people here so it will be nice to hear from someone who has done quite a bit of it.
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Mike
Team Enoserv

Alien BBQ · Posted: Apr 03 2006 Post subject:

Experience is a great teacher, I hope to hear a lot from you!
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https://www.linkedin.com/in/michaeloberry

Orrin Dean · Posted: Apr 03 2006 Post subject:

1cheftodd,
Welcome to the forum! Impressive resume you've got there! I always wondered does bear taste like pork? They are supposed to be in the same family.

Orrin Dean
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The Good, the Bad and the Smoky!!

Tony · Posted: Apr 04 2006 Post subject:

Greetings, Chef Todd and Welcome to The Smoke Ring Forum!

Looking forward to learning Your Ideaologies regarding smoked foods,methods,equipment (smoke cookers,of course!) and all else You might care to share with Us here! Very Happy

Best Regards, Tony

kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

Welcome Aboard!!!!
From here in White Bear Lake, MN
Sounds like your handle could be:
"If You Can Choke It, We Can Smoke It"
Come on in, the smoke is fine. Share some BBQ stories with us and we'll do the same. I am probably one of the few people here that doesn't know Jack about Qing, but I try anyway, and have fun doing it about 3 times a week.
Filling the Ol' Lang this weekend. If'n ya got extra meat, bring it on down. There's plenty of room in there.
Smoke On!!!!
ed
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Smoke On!!!!!!
www.kickassbbq.com

BBQMAN · Posted: Apr 10 2006 Post subject:

Welcome Cheftodd, looking foward to hearing some wild game stories too! Installed some machinery in Monticello Mn a few years back, and enjoyed the small town mississippi atmosphere!

Ed, you are to modest! Cool

I figure you know a little more than Jack at this point in yer smokin career! Wink

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Caroline's Rub · Posted: Apr 11 2006 Post subject:

Welcome 1Cheftodd...

My wife is a huge fan of Mahi-Mahi, and I have become somewhat fond of pike since we moved to Canada, so if you would be willing to share a recipe or two, it would be greatly appreciated...

Look forward to talking que with ya!
_________________
Joe Johnson
Founder
Caroline's Rub - Dry Rubs and Texas Chili Seasoning
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