Hello to all, and thanks for taking the time to review my post. I am new to the site, and in the infant stages of my long road of smoke cooking. I am very excited to say that I was able to find and build a darn interesting smoker setup. It all started when I had some Polish Sausage that my father in law made. It was fantastic, and wanted to make it myself in my own oven. About 6 months ago I finally scraped up the time to build it. Since then I use my oven almost every weekend, tying and documenting everything. Smoked things I had no clue I could even smoke. Hell, I may even smoke my 2 year olds birthday cake this weekendJ I am lucky enough to have a nest of pecan trees next door and constantly pick up seasoned wood. I have found that I like oak wood and pecan the very best. Apple I like, but hickory I can only take in small doses.
I am here for advice from the professionals, I quickly learned that smoke cooking is a labor of love and is in no way a born art. I am well on my way to hopefully one day becoming what many of you are.
I will try and load pictures of my setup, you may think it’s a crock, but it cooks well. Still not finished, in the process of building a grill like top with built in racks. I have a whole series of racks that are installed within the mortar, and work fine with a mortor pan as the top.