Hi, I am Dane,
We live in south central Idaho. I have been smoking for about 4 years, but have been using a komada for many years.
Our family has a catering service with another couple and we specialize in lamb cooked over grill, spit or rotisserie, however, we will cook in any open fire method.
We make beer, cheese, charcuterie and have started salumi. All fun and all relate to smoking, except the beer, I drink that when smoking.
It is Thanksgiving day and I have the bird coming out of the brine and cure after 35 or so hours. Should be a fun day,
Have a great holiday season.
Dane
We live in south central Idaho. I have been smoking for about 4 years, but have been using a komada for many years.
Our family has a catering service with another couple and we specialize in lamb cooked over grill, spit or rotisserie, however, we will cook in any open fire method.
We make beer, cheese, charcuterie and have started salumi. All fun and all relate to smoking, except the beer, I drink that when smoking.
It is Thanksgiving day and I have the bird coming out of the brine and cure after 35 or so hours. Should be a fun day,
Have a great holiday season.
Dane
