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The Forum I mentioned is this Forum "Quit Train" On the home page; the page you see when you first log into Quit Train, you'll see many different threads with the title showing what each thread is about. You posted in the S.O.S. thread, the first one shown on the main homepage. If you scroll down from there you'll see "Introductions & About Us" is the second thread title shown. That's where you can make a post introducing your self and tell us a little about yourself and why you want to quit etc. There are a number of other threads below the Introduction & About Us thread. The title of each thread describes what the content of the thread is. Hope you can manage to navigate your way around and get some benefit from this forum 😀

N.O.P.E. 🙏

Thank you @Reciprocity What forum is that?

Welcome @snowghost ! Hope to see you around the forum. It's a great place to share yourchats about quitting and there's a ton of information on here to help you with your quit journey when you do decide to make the leap 😊

NOPE!!

Hi @snowghost Welcome to Quittrain. There are many posts from 2026 as we are a group who have activity every day. Here are a couple links to different category boards on here. https://www.quittrain.com/forum/3-introductions-about-us/ https://www.quittrain.com/forum/2-quit-smoking-discussions/ There are many others that you will see on the main page. It would be great, if you could introduce yourself on the Introductions board. We are a great group of people who will give you lots and lots of support. So have a look around.😀

Nope!

NOPE for today!

NOPE…

NOPE

G’day NOPE .....Not One Puff Ever. Wynnum salt water wading pool

NOPE

I don't know how this works. I don't see any posts from 2026? Is there a welcome page with instructions? I haven't quit yet. Is there a newbie section?

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Well done … taking it minute by minute Is great … the minutes mount up 🐸

NOPE

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Come back when you want to quit; we'll be waiting ....

I guess i decide to continue smoking. Option 2.

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Gday Hot smoked salmon. It’s Australian salmon grown in Tasmania. Cooked over Aussie iron bark charcoal so it’s got a crust skin. 1/2 a piece left over so the hound got that but the wife got the skin…..