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evolving

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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 #2 of 2

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

 

Gary

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