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Thread Starter 
Hello folks,
Little about my self..... I have been burning food as an amateur ( @ home) and a professional (restaurants) for around 15 years. I started smoking about 5 years ago as a challenge to myself. I like bold flavors and building a flavor profile from the base up. I bought a whole hog this year and I will be showing some of the things I am doing with it here. Here's what I did today. Orange honey glazed ham and a cracked pepper and a honey maple glazed bacon. .