So we we're visiting friends in WY last week and they shared some amazing smoked products. This week was our anniversary and guess what my wife got me to celebrate? ...A Bradley smoker! Not sure if this is the best model, but it sure looks like a great place to start!
I live in Logan, UT...small college town in a mountain valley at about 4500'
We both love to cook, have an extensive library on the subject (we read cook books for fun). We love to garden, and try to put up as much produce as possible. We are also both scientists, which means that we tend to dive pretty deep into trying to understand the underlying chemical transformations that take place during cooking, smoking, etc. All of this is to say that we love trying new things and are not afraid to fail.
Curious...Does anyone here also sous vide? Seems like a natural fit.
More importantly, we love meat! Being increasingly disappointed in the quality of "factory farm" products, we've taken to ordering from local producers. This year we're getting 1/2 of a heritage hog, a grass fed lamb, and 1/4 of an elk (long story)...but I'm impatient, so yesterday I ordered a pork belly and a raw ham...being even more impatient, I started pulling stuff from the freezer to smoke tomorrow: local hot dogs, local sausages, a sous vide then frozen briscuit and some bourbon.
Anyhow...Looking' forward to learning more and sharing my experiments! Great site!