Time to branch out

Discussion in 'Roll Call' started by leftysmoker, Jul 8, 2015.

  1. I've been smoking for almost 17 years, mostly briskets, ribs, and chicken. I'm about to branch out in to cold smoke for cheese and the all mighty bacon. I do cure some own corned beef and pastrami. My smoker is just an old 55 gallon drum that has a few modifications to it. Was asked this morning to build a smoker for someone to take camping. So small, light weight it is. I'll come up with something. Oh and I was told to stop by and say Hi. 
  2. [​IMG]   Good morning and welcome to the forum, from a hot & humid day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.


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