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Time to branch out

post #1 of 2
Thread Starter 

I've been smoking for almost 17 years, mostly briskets, ribs, and chicken. I'm about to branch out in to cold smoke for cheese and the all mighty bacon. I do cure some own corned beef and pastrami. My smoker is just an old 55 gallon drum that has a few modifications to it. Was asked this morning to build a smoker for someone to take camping. So small, light weight it is. I'll come up with something. Oh and I was told to stop by and say Hi. 

post #2 of 2

 

texas.gif  Good morning and welcome to the forum, from a hot & humid day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

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