- Oct 24, 2012
- 8
- 10
Hi everyone,
My name is Virgil and I live in Southeast Texas. One cannot live in Texas and not know about smoked meat/barbeque. I have been grilling/smoking for a long time now but it has been mainly by trial and error. I found this site because I want to know much more about smoking and want to get into other types of smoking - not just grilling/barbeque. I have for many years wanted to build a smokehouse and smoke bacon, ham, corned beef, cheese, etc. This sort of smoking seemed like a lost art until I found this site and http://cowgirlscountry.blogspot.com. Already I have learned much and realize that I can learn a lot more. I currently use a horizontal wood/charcoal grill. It is a smaller one and does not have an external firebox. I am considering a more hi-tech device like an electrical, charcoal, propane with thermostatic controls but want to learn more before making a final choice. I am wondering if there are any options available that allow hot and cold smoking in the same unit.
My name is Virgil and I live in Southeast Texas. One cannot live in Texas and not know about smoked meat/barbeque. I have been grilling/smoking for a long time now but it has been mainly by trial and error. I found this site because I want to know much more about smoking and want to get into other types of smoking - not just grilling/barbeque. I have for many years wanted to build a smokehouse and smoke bacon, ham, corned beef, cheese, etc. This sort of smoking seemed like a lost art until I found this site and http://cowgirlscountry.blogspot.com. Already I have learned much and realize that I can learn a lot more. I currently use a horizontal wood/charcoal grill. It is a smaller one and does not have an external firebox. I am considering a more hi-tech device like an electrical, charcoal, propane with thermostatic controls but want to learn more before making a final choice. I am wondering if there are any options available that allow hot and cold smoking in the same unit.
