Hello everyone. I'm Gabriel and am currently living out in Virginia area. I've been in the military for the last eight years and just moved here from Washington state. The trip out here ended up with me having two grills that were half rusted and three quarters broken so I decided to upgrade to a nice side by side smoker.I'm going to start my first smoking project tomorrow (after putting the smoker together tonight and brining my meats that I'm going to use). I have a 7lb slab of pork belly that (when the sodium nitrite comes in) I plan on dry curing and smoking and while at the butcher I came across some frozen rabbit and figured since I have never tried it before so what better way to break in a new smoker then by smoking something that I have never even tasted before :)I am most interested in the processes of smoking and curing bacon but I love to cook and plan on utilizing this forum to its greatest potential and, hopefully, find some fool proof recipies for the virgin smoker.
