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Smoking Loon

post #1 of 3
Thread Starter 

I am a cold-smoking fool. After moving to a small lake community in 2012, I discovered the local restaurants had limited bar food menus and low-quality food so I became obsessed with the idea of supplying them with smoked meats. I bought my first Masterbuilt® smoker in October 2012 and my first order was a 25lb Thanksgiving turkey. I quickly realized my dislike for handling raw meat, but didn't want to give up smoking. There was a brand new winery being built and schedule to open mid-summer 2013 and I wanted to somehow be a part of their menu—that's when I decided to smoke cheese instead of meat. 


The Smoking Loon Smokery® was born March 2013 and has tripled cheese sales in just over a year. I ultimately moved from the lake back to Columbus, OH to better service my accounts. I've outgrown the backyard smoker and have a commercial kitchen space where I smoke, prep, pack, and store smoked cheeses for several local markets and restaurants.


I am currently testing a new product: cold-smoked coffee beans. With the flurry of craft breweries opening recently, I am developing a smoked bean to create an award-winnng smoked coffee stout beer. The possibilities are endless! 


I discovered SMF in the early stages of my business and it has been a fantastic resource, thanks to the forum submissions. After a couple years cold-smoking under my belt, I can now offer some of my experiences.

post #2 of 3

Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.



post #3 of 3

Hello and welcome to the forum from East Texas Sounds like you have it going on, post some pictures I'm sure everyone would like to see.


Gary S

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