Feedback and interaction...pay it forward!
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Feedback and interaction...pay it forward!
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Thread: Feedback and interaction...pay it forward!

  1. #1
    Administrator Big Poppa's Avatar
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    Feedback and interaction...pay it forward!

    So I couldn't be happier with how this forum has developed...bunch of really nice freindly helpful people that cook fabulous food....

    So here is the rap for today....The best way for this to continue to grow and teach new cooks is feeback. Sometimes I notice really good food without comments or questions. It isn't rah rah fanboi....BUT the more that you continue to participate the more the forum develops....Dont be afraid to give constructive praise, input, etc....also dont be afraid to ask for more details regarding the recipe or technique....we all grow from the shared knowledge....

    When we start taking a regular contributor for granted they gradually stop posting as they think if they aren't getting comments or questions that they may be boring people....

    So pay it forward and be free with feedback....thanks a bunch!

  2. #2
    Great points!
    MAK 2 Star #590

  3. #3
    Totally agree, thanks for share your opinion

  4. #4
    This may be an older thread, but paying it forward is an ideal that never grows old!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  5. #5
    Quote Originally Posted by TentHunter View Post
    This may be an older thread, but paying it forward is an ideal that never grows old!
    And true it is! I have made it a point in my life to ask, "what can I contribute", instead of, "what can I get." While I may not post pretty pictures, due to lack of skills, I will not hesitate to help and promote good eating when I can.

    As I learn, I shall share!

  6. #6
    I just got as new bbq/smoker. A Smoke Hollow. One side is a bbq and the other is a smoker. I have never smoked meat or fish before. But, i want to learn a few things. I went to my neighborhood store and picked up some pellets. They are infused with Aprico and rosemary. Perfect for chicken. However, i don't know what to do or for how long to smoke it.
    Any and all help would be appreciated. The chicken is about 5 pounds and is brining right now.
    Thanks

  7. #7
    Senior Member
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    Jun 2014
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    Indianapolis
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    Input for consideration: the recent change to the 'what's new' is troubling. It does not group new replies at the thread level instead it forces you to wander thru the provided list to locate & read specifically the responses to a specific thread. i.e. the first to comments and then #5 and #8 in the list are responses to the same thread. It would be much better if all the new responses to a thread were together (one right after the other in the order they were posted). As it is, not a good thing guys! Please fix or revert to previous method.
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
    Twin Eagles Gasser

  8. #8
    Administrator Big Poppa's Avatar
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    I click on new posts and get exactly what you want....

  9. #9
    Yep, you can still list the new posts, using the old format, by clicking "New posts" instead of "What's New."
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  10. #10
    Senior Member
    Join Date
    Jun 2014
    Location
    Indianapolis
    Posts
    287
    Quote Originally Posted by TentHunter View Post
    Yep, you can still list the new posts, using the old format, by clicking "New posts" instead of "What's New."
    Yup that works with Safari, but doesn't with Chrome bummer
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
    Twin Eagles Gasser

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