HI my name is Peter. Been smoking meats for about 3-4 years but becoming more obsessed over the past 2 years. I live just outside of Minneapolis/St. Paul in Minnesota-which contributes to a shorter smoking season in general. Last year I hosted a "MeatDay" for friends and family-including pork shoulders, lots of ribs, deer kabobs, shredded citrus and herb smoked pheasant. This year is "The Revenge of Meatday" including all of the above as well as some duck/goose recipes and some other recipes I have been trying out.
Looking for good tips, product reviews (As I will be upgrading smokers over the next year), and recipes to enhance my smoking repertoire.