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Greetings From Portland, OR

post #1 of 4
Thread Starter 

New member, not new to smoking food.  


A long time ago, when I lived in california, I was given a New Braunfels Hondo, one of those side firebox smokers.  It worked OK.

I liked it, but was pretty oblivious.  I smoked alot of salmon in it.  Alot.  Hot smoke, good stuff.  People liked it, I didn't mess around much.  Still have the smoker, almost never use it.


I moved to Oregon, and still occasionally smoked some salmon, but usually just on other peoples small electric jobbies, like a lil chief.


I occasionally would cook a Boston Butt on a flower pot/hot plate smoker I made.  They were fine.


I am an avid hunter and fisherman, and usually have a couple hundred pounds of game meat to deal with every year and 30-50 pounds of salmon and tuna to smoke.  Most of the game meat got made into pepperoni and landjager by Otto's sausage kitchen in Portland.  Nice stuff, but I had a 500-1000 dollar processing bill at the end of the year.


So this year I bought a grinder, stuffer, and built a PID controlled electric UDS, with the intent of processing my own game meat, so far with some mixed results.  


I plan on building a separate firebox for the UDS so I can do some cold smoked salmon.


That's my story, been searching and using info from here for a long time, figured it was time to join.


Kurt Bergner

Portland, OR

post #2 of 4

Welcome fellow PDX'er!


Your in a good place for all things smoked, welcome to the forum.

post #3 of 4

texas.gif  Good afternoon and welcome to the forum, from a soggy and drying out day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 4


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