Hello all who enjoy smoked foods!
I live in North Dakota and have been smoking various foods for about the last 10 yrs. I have graduated from an electric kettle smoker to a homemade digital controlled electric unit made from a catering oven, which I use a smoke pistol to provide the smoke. I am experimenting with different woods and also cold smoke for cheese. As you can see I am new to this site and forum. I do appreciate all they advice and ideas people send in.
Love, Peace, and Bacon Grease!