I'm Jim from the almost bullseye center of Illinois. I have a few years under my belt with a few real catering gigs thrown in to boot. I run a Brinkman bullet style that I found at a garage sale years ago for $20....a few thermometers later it looks like it fell in a volcano. I most certainly have out grown it. I have whole pork bellies waiting for the bold move to upgrade. I've run....lamb, goat, buffalo, venison, antelope, brisket, pork butt, turkey, chicken, 100 kinds of sausage, pheasant, quail, alligator...(not all that good smoked...interesting though) salmon, cheese, liver dumplings, meatloaf, ribs, tamales, pizza rolls....you name it I've probably tried it once.
Few of my favorite tools are my bear paws, catfish skinners (use them to pull the pleura of a rack of ribs), electric knife (garage sale for $1) my immersion blender ($1), and my Wusthof collection....unfortunately not garage sale finds.
got a meat slicer for Christmas so I don't mangle my briskets anymore.
Last run was last week. A very short duration on the smoker with a goat shoulder that barely fit. Was only on for about and hour just to pick up some smoke before I turned it into pozole and tamale filling.
Big fan of Cherry wood for chicken....have lots of apple for pork and I recently came into a wealth of Sassafras that I also use on pork and a nice giant pile of pear. Hoping to get some Alder wood to make some salmon and smoked salt
Few of my favorite tools are my bear paws, catfish skinners (use them to pull the pleura of a rack of ribs), electric knife (garage sale for $1) my immersion blender ($1), and my Wusthof collection....unfortunately not garage sale finds.
got a meat slicer for Christmas so I don't mangle my briskets anymore.
Last run was last week. A very short duration on the smoker with a goat shoulder that barely fit. Was only on for about and hour just to pick up some smoke before I turned it into pozole and tamale filling.
Big fan of Cherry wood for chicken....have lots of apple for pork and I recently came into a wealth of Sassafras that I also use on pork and a nice giant pile of pear. Hoping to get some Alder wood to make some salmon and smoked salt
