I've been lurking here for a long time, read some good advice and tips but took my time to register.
I've been smoking and grilling (and other culinary activities) for more than 10 years. Went thru desperation (wood-chip-wrapped-in-foil smoking in a crappy propane bbq), hope (brinkmann low cost smoker/cooker), disappointment (brinkmann low cost smoker/cooker), acceptance (wood-chip-wrapped-in-foil smoking in a decent propane bbq), new hope (smoke pistol), newer hope (AMNPS) and got eventually pleased (master built pro).
Tried most of the meats (and cheeses) a man can smoke. Most of the time I did my homework here.Thank you for taking the time and effort to document your smoke adventures.
When it comes to smoking I probably can't give back much as there are real pros and more experienced pitmasters here.
However, since I saw interest in dried meats, I can offer some of my experience in that part of the meat preparation world.
I have tried my hand and been successful at lomo (dried pork loin)
Bresaola (dried beef)
Lox (cured salmon)
I have the "right" ethnic background if you want to discuss "pastrama" not "pastrami". But I gave pastrami a few tries too
Dried pork tenderloin...so easy to make
Again, thank you for keeping this up.
Edited by atomicsmoke - 4/3/14 at 5:11pm