Hello all. Thanks for having a place to go and get ideas for technics and recipes for4 this fine art form. I cook for the family and just started smoking 5 years ago in Philly. I was a rare site since it is mostly Italian and cheesesteaks where I was. I brought my Nebraska farm tradition to a very ethnic area and melting pot to different cultures. I am now south of Nashville. I smoke for our church many times and also the JROTC at our high school. I am well know in the local area. I have made some meals that former Texans are impressed with. I have been told I am better than most local restaurants. I do it for the fun and family. I do it for non profits and charities. I feel that if I do open a place then I will be jaded and lose interest. I have 2 smokers I use. They are getting worn out and I need to make a smokehouse and also a version to pull behind my truck. We built a house and more are going up all around so I have been given blocks, bricks and lumber. I make shop cabinets for my garage with the lumber. I want to make a smokehouse like cowgirl's or something like it with the blocks. I heard Cyprus or cedar is the best for a smokehouse. Is that the case? I want to have the fire underneath with a removable water pan and ember pan. I plan on using it for deer, beef, pork and turkey .
post #1 of 2
11/15/15 at 3:43pm