Hello! I am new to this forum and live in Igo California which is 10 miles west of Redding CA. and about 2 hours south of the California Oregon border. I am 44 yrs young and have been BBQ ing/ smoking low and slow for as long as I can remember. I own several smokers/ BBQ pits which include a 22.5 Weber kettle, 22.5 Weber Smokey Mountain, and a UDS, I also own a really old Great Outdoors Gas grill which has three burners and a side burner. I love to BBQ year round!! Rain or shine as long as I can keep the fire lit!!!
Hello Form Northern California!!!
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Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Unfortunately I don't live on a house boat or live on Whiskeytown lake, but I do live close enough to both Whiskeytown lake and lake Shasta that I do get a lot of fish. Also if it lives and is edible I have most likely tried to smoke or grill it. I have smoked Salmon, Steelhead, Shad, Trout, and Bass. I prefer to brine and cold smoke my fish. I have also tried smoking wild turkey, Venison, Elk,Rabbit, Quail, Pheasant, and Wild Hog just to name a few things I have tried cooking in a smoker.