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.
