Paul from Aus here. Just getting back into smoking after quite a few years break, used to cold smoke ham and bacon from our home grown and bred pigs, and a few fish. I'm making a makeshift gas fired hot smoker to give that a try for poultry and eels. Might even be tempted to run a few pigs again and remake the cold smoker. Coming from a European back ground have always wanted to do my own smoked sausages and small goods, being in my prime time and retired I'm finding the will and the time to start again. I run some beef, lamb and chooks and some redfin in one of the dams so meat availability is no problem. I am learning heaps from this forum and it's giving me the get up and go to get started again. (Also makes my mouth water with some of the recipes)
Paul
Paul
