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Hello from Virginia

post #1 of 5
Thread Starter 

So I use a big green egg and I have an old small refrigerator that I would like to turn into a smoker.  Any pointers would be appreciated.

 

I have smoked pork butts and turkeys on the BGE.  The pork is good but the Turkey is so much better than any other way.  I have made billtong and jerkey.  My wife eats all my billtong while I'm at work.  

 

I would like to learn to make ham, bacon, and sausage.  I'm thinking of starting with a ham for Christmas if I'm not too late to start.  I'm going to order some Cure #1 on amazon and then try to find a source in Manassas for a fresh ham.

 

Cheers

post #2 of 5

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

 

Gary

post #3 of 5

Welcome aboard!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.  Good luck with that fridge conversion project!  You can browse the smoker builds section for ideas...lots of members have posted their fridge builds.

 

Red

post #4 of 5
Welcome to the forum! In no time at all you will find this place to be your go to place for making great foods your friends and family will love. The search tool at the top of the page will be your new best friend.
post #5 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

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