Newbie to the forum here and smoking meats. Just bought an all-steel Brinkmann Pitmaster and can't wait to get started. I live about 45 min from New Orleans. Plan to use my Louisiana-born culinary experiences to create a new genre of spicy, smoked, local sourced meats like venison, feral hog, wild turkey, and squirrel (in addition to beef and chicken of course). Love to hunt and camp in the outdoors and am a member of a family-oriented Sportsman Club in Southeast Mississippi with over 3,000 acres of prime, mixed eoods forests and creeks.
