Long time viewer, finally registered.

Discussion in 'Roll Call' started by smokingeric, Jan 7, 2014.

  1. I have enjoyed this site for a couple years now and finally joined in. I am located in Wisconsin so this site has been keeping me busy lately with the -17 degree weather and the -47 degree wind chills...

    I have been smoking for about two years now on a Brinkman Electric Smoker, but decided to move up to a MES with An amazn pellet smoker.

    Over the past few years I have smoked venison roasts, salmon, pulled pork, brisket, ribs, shrimp, and chicken.

    I am interested in moving into cold smoking, any tips would be much appreciated.

    Thanks! And thanks for all the help over the past two years!
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    If you've got the AMNPS you are already on your way to cold smoking. Start with something easy like cheese.

    Considering our awesome temps here in the Great Lakes region, you'll need a little heat in your smoke chamber to help the smoke adhere to the cheese. Handymanstan out of Lansing came up with the idea of placing a trouble/work light at the bottom of the smoker. with these temps, you may want to opt for a 100watt lightbulb! lol
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Eric.  Happy you went from lurking to joining! 

    You ve come to the best place for great information on smoking and many other types of cooking! Many friendly people here that love to help. Also make the search button your best friend. There are over a million post in this forum. That powerful information on a vast array of subjects right at your fingertips.

Share This Page