Greetings, everyone. My name is Pam and I've been lurking these forums for quite a long time whenever I had a question or started a new adventure. Great bunch of people combining knowledge and kindness, is what I see.
I'm a very newly retired chef. I've been smoking and curing meats for years, but there are always new things to learn, right? Currently, I have a Charbroil grill/smoker, a vertical propane smoker, a little bullet-style smoker and a Little Chief. I also have the A-MAZE-N 5x8 box which I am using at this moment to smoke some jalapeno-cheese snack sticks.
My husband is in process of building a nice sized smoke box that will be large enough to hold a whole ham. I'm hoping he's done this weekend (I'm taking pictures :) )
My brother owns a distillery here in town and has been raising a pig that was fed only local whisky grains and left-over milk. It's been butchered and I'm waiting to get my hands on it. My portion of his "job" is all the curing and smoking I can do. I can't wait! My curing chamber is ready to go and so am I!!
Anyway, it's good to finally be "legit" and join this group. I've been absorbing all the smoker build pictures and advice. You guys sure do some amazing things!