I'm quite new in the "smoking" business. I've been on a Game Farm in Botswana where I did some smoking on a old-fasioned way. I've smoked some Cabanossi, game ribs, different saugages and game filletts. It all comes out well but I definately need more info and experience regarding this issue.
I decided to join this forum to get some tips and guidelines from people with experience and thought I could learn more.
Thanks for the oppertunity to be part of the Smoking Meat Forum