Gringo Smoker Guatemala

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bbqguatemala

Newbie
Original poster
Jan 19, 2017
5
10
Chef and Author Josh

Owner of Granja La Colina 502 BBQ and La Colina 16 Ave Deli

bbqguatmala.com 

facebook: bbqguatmala

instagram: bbqguatemala

twitter: bbqguatemala

Process:

5000 lbs of Pig per month

Specialize:

Bacon

Salami

pepperoni

Ham

Sausage of many countries

Breakfast sausage

BBQ

Chichrrones 

Smoking:

Primarily with Shells of Macadamia - Chicken/ Cold Smoking

Secondary with Apple Wood - Bacon

Like using

Mango Wood - Beef/ Pork

Peach Wood - Beef/ Pork

Hickory - Everything and usually on client demand (expensive here)

No Mixing

Smoker:

Concrete Direct Heat

Concrete indirect Heat

Experience:

Deer Camp Mississippi

Smoking for 20 plus years

Process using old timer recipes

Background:

German/ Austrian 

Economics Major USM
 
 Hello and welcome to SMF. Sounds like you have been busy over the years, Lots of exp. to share. Do you have pic's of your current smoker? what are your favorite things to smoke? You have definitely come to the right place for smoking.....
 
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  Good morning and welcome to the forum from a partly cloudy here in East Texas, and the best site on the web. Lots of                        great people with tons of information on just about everything.

        Gary
 
Thanks for the reply. I have a lot share for sure. Please feel free to ask away
 
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