Hi all. I should have done this a couple of months ago but every time I get on here there is SO much info I have basically been a stalker/troll. Have been dabbling at meat smoking for about 15 years. Started with a homemade smoker designed by 2 guys who had and 8 foot propane tank an axle and some welding skills and no clue what they were doing or what they were hoping to accomplish - my Dad and myself. It has worked and we turned out a lot of decent food. It's maiden voyage saw it used as a grill that cooked chicken for a party of over 250 people.
Recently purchased a Smoke Hollow 44" propane smoker and have come to understand how little we truly knew.
So far you all have walked me thru making really good ribs, some killer pulled pork, Canadian bacon and regular bacon. You have also inspired some off the hook smoked cheese and even smoked butter.
Being of the Italian persuasion I have been making Italian style sausage most of my 56 years. I inherited my grandfathers old cast iron Enterprise sausage stuffer/lard press. It is going to come in handy with my first batch of hot links in the next couple of days.
Looking forward to more great info and will share what little I know or learn from trial and error, but with SMF around I doubt there will be a lot of error.