Smoking Loon

Discussion in 'Roll Call' started by thesmokingloon, Jul 15, 2014.

  1. I am a cold-smoking fool. After moving to a small lake community in 2012, I discovered the local restaurants had limited bar food menus and low-quality food so I became obsessed with the idea of supplying them with smoked meats. I bought my first Masterbuilt® smoker in October 2012 and my first order was a 25lb Thanksgiving turkey. I quickly realized my dislike for handling raw meat, but didn't want to give up smoking. There was a brand new winery being built and schedule to open mid-summer 2013 and I wanted to somehow be a part of their menu—that's when I decided to smoke cheese instead of meat. 

    The Smoking Loon Smokery® was born March 2013 and has tripled cheese sales in just over a year. I ultimately moved from the lake back to Columbus, OH to better service my accounts. I've outgrown the backyard smoker and have a commercial kitchen space where I smoke, prep, pack, and store smoked cheeses for several local markets and restaurants.

    I am currently testing a new product: cold-smoked coffee beans. With the flurry of craft breweries opening recently, I am developing a smoked bean to create an award-winnng smoked coffee stout beer. The possibilities are endless! 

    I discovered SMF in the early stages of my business and it has been a fantastic resource, thanks to the forum submissions. After a couple years cold-smoking under my belt, I can now offer some of my experiences.
    jdubribs likes this.
  2. smoke slinger

    smoke slinger Smoking Fanatic

    Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.

    jdubribs likes this.
  3. Hello and welcome to the forum from East Texas Sounds like you have it going on, post some pictures I'm sure everyone would like to see.

    Gary S

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