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new member

post #1 of 2
Thread Starter 

Hi,

 

I've been to the forum before. Has subscribed to Jeff's newsletter and bought the rub recipe.

 

I'm in Everett WA.

 

I have an older MES. There was a garage sale a couple;e of years ago  with lots of salmon gear for sale. The vintage lures we already sold. I said, "with all this stuff there must be a smoker?". "There is, it's on the porch. We're asking $100." I  ran to the cash machine right there. I had been using a Pop-geer smoker, I also had a Little Chief.

 

I use Traeger pellets which I get at Costco when they have the kiosk setup.

 

I've done salmon, turkey, black cod, ribs, bread crumbs, and chicken. I want to do cheese, which is what brought me here recently. The Amazen Pellet Smoker get here tomorrow.

 

I will also try salt. I hear pepper is had to penetrate with the smoke.

 

MY son did some cheese using a new lead free solder iron to cold smoke his cheese. It was pretty good.

post #2 of 2

texas.gif  Good evening and welcome to the forum, from a pretty nice day  here 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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