Hey Everyone!
I have been poking around this site over the past few months and finally broke down and did the only right thing that there was to do....JOIN.
First off, my name is Marco and I am currently living in Alberta (stampede wild west country) where beef is a plenty. I`m originally from a small Northern Ontario town that has 5000 fresh water lakes and every type of freshwater fish available within a 30 mile radius (man do I miss my fishing).
My dad was a master smoker. This man could smoke anything and the taste and flavors were to die for. He built his own smoker out of an old refrigerator. He was passionate about his smoke. The local fishermen would bring him so much fish each week and he would smoke all weekend. I enjoyed eating the spoils of his work My only regret was that I did not learn the craft or his mastery. He did at least let him teach me how to grill and bbq, but I faltered on the smoke portion of the program. Sadly, my dad is long gone and now it`s too late to ask him, so I have to start from scratch. I do hope the genetics have been passed on with respect to smoking. All the smoking that I have done to date have been successful.... now to hopefully step it up.
I like to think I have upgraded from my dads fridge smoker.... maybe not... I bought a beginner smoker. I have a Char Broil barrel smoker and have done a few mods. The main mod being adding a heat deflection and convection plate. I do want to upgrade to a better smoker, but I want to make sure that I am truly going to use and enjoy it first.
I`m interested in different types of beef jerky and candied salmon, but that is not to say that I am not open to experimenting. I really look forward to learning a lot from this family as I missed the opportunity to learn from my own. Thanking everyone in advance for helping.
Cheers!
I have been poking around this site over the past few months and finally broke down and did the only right thing that there was to do....JOIN.
First off, my name is Marco and I am currently living in Alberta (stampede wild west country) where beef is a plenty. I`m originally from a small Northern Ontario town that has 5000 fresh water lakes and every type of freshwater fish available within a 30 mile radius (man do I miss my fishing).
My dad was a master smoker. This man could smoke anything and the taste and flavors were to die for. He built his own smoker out of an old refrigerator. He was passionate about his smoke. The local fishermen would bring him so much fish each week and he would smoke all weekend. I enjoyed eating the spoils of his work My only regret was that I did not learn the craft or his mastery. He did at least let him teach me how to grill and bbq, but I faltered on the smoke portion of the program. Sadly, my dad is long gone and now it`s too late to ask him, so I have to start from scratch. I do hope the genetics have been passed on with respect to smoking. All the smoking that I have done to date have been successful.... now to hopefully step it up.
I like to think I have upgraded from my dads fridge smoker.... maybe not... I bought a beginner smoker. I have a Char Broil barrel smoker and have done a few mods. The main mod being adding a heat deflection and convection plate. I do want to upgrade to a better smoker, but I want to make sure that I am truly going to use and enjoy it first.
I`m interested in different types of beef jerky and candied salmon, but that is not to say that I am not open to experimenting. I really look forward to learning a lot from this family as I missed the opportunity to learn from my own. Thanking everyone in advance for helping.
Cheers!
