Greetings,
My name is Jason and I am a smokaholic. I live on the Oregon coast and stumbled upon this website a several months back while searching for a new rub recipe for smoking boston butts. I perused and moved along but took note of all the great information that was available. I currently own of the wide body smokey mountain propane unit and a big chief I use for smoking fish. I have been smoking salmon and sturgeon most of my life and doing traditional KC type BBQ for the past couple of years. I recently started curing bacon which has been a really good experience but never lasts long around the house. I also always pack a few dutch ovens on camping trips and like getting the family involved in making great camp food. We are avid bow hunters and fisherman and in a good year that tends to bring lots of protein to the freezer for various cooking projects which is what brought me back to this site. This past elk season was very good to us and my hunting partner and I decided to make our own sausage rather than send it to the butcher. Of course that was an easy enough decision right? Well now we are drawing up plans for a smokehouse. Its funny how that happens huh? By using some tips that I picked up here and elsewhere we have made some good brawts and Summer Sausage but my smokey mountain just isnt big enough to do the volume that we need to do, or at least that is the excuse that we are currently using to justify the project. We are still kicking around a few different designs and it is nice to look at the build threads to gather information on this. This site is a wealth of information and I am sure will take a lot of the guess work out of our future endeavors with wood and fire. Thank you all very much.
Jason
My name is Jason and I am a smokaholic. I live on the Oregon coast and stumbled upon this website a several months back while searching for a new rub recipe for smoking boston butts. I perused and moved along but took note of all the great information that was available. I currently own of the wide body smokey mountain propane unit and a big chief I use for smoking fish. I have been smoking salmon and sturgeon most of my life and doing traditional KC type BBQ for the past couple of years. I recently started curing bacon which has been a really good experience but never lasts long around the house. I also always pack a few dutch ovens on camping trips and like getting the family involved in making great camp food. We are avid bow hunters and fisherman and in a good year that tends to bring lots of protein to the freezer for various cooking projects which is what brought me back to this site. This past elk season was very good to us and my hunting partner and I decided to make our own sausage rather than send it to the butcher. Of course that was an easy enough decision right? Well now we are drawing up plans for a smokehouse. Its funny how that happens huh? By using some tips that I picked up here and elsewhere we have made some good brawts and Summer Sausage but my smokey mountain just isnt big enough to do the volume that we need to do, or at least that is the excuse that we are currently using to justify the project. We are still kicking around a few different designs and it is nice to look at the build threads to gather information on this. This site is a wealth of information and I am sure will take a lot of the guess work out of our future endeavors with wood and fire. Thank you all very much.
Jason
