Hey guys my name and is Kyle and I joined the forum a couple weeks ago to learn as much as can about smoking meats and let me tell ya I did. So i'm just getting around to roll call and here it is !
I'm from windsor ontario canada
I have a smoker box for My bbq and recently picked up a big chief smoker starting small hence the low tech name .
So far I've done about 5 batches of cold smoked cheese , jerky , ribs and sausage .
This weekend i'm thinking about pulling the element on the smoker and putting in a bigger burner so I can hold the temp over 225 and cook some big meats .
Any way thats me and thanks for the info