Hi,
To start off - this is a really cool forum, and to the "powers that be" thank you very much for allowing me to become a part; I have already learned a Lot!
I am from Spokane Washington. I smoke in a Brinkman bullet with a water bath and am already looking to upgrade to a larger and (hopefully) better hot/cold smoker using some things I have learned from other people on the internet to build the smoker I think I would like to have.
Basically all of my smoking meat experiences have been smoking fish. I have smoked some steelhead, bluegill and perch - but mostly Salmon and Trout. I have learned a lot on this forum about smoking different meats and can not Wait to start smoking other things - like Butt, Bacon, Ribs, Birds, Jerky and Cheese... I think I covered everything
So to make a short story long....
Salutations from Spokane and thanks once again for allowing me to join.
rhage2
To start off - this is a really cool forum, and to the "powers that be" thank you very much for allowing me to become a part; I have already learned a Lot!
I am from Spokane Washington. I smoke in a Brinkman bullet with a water bath and am already looking to upgrade to a larger and (hopefully) better hot/cold smoker using some things I have learned from other people on the internet to build the smoker I think I would like to have.
Basically all of my smoking meat experiences have been smoking fish. I have smoked some steelhead, bluegill and perch - but mostly Salmon and Trout. I have learned a lot on this forum about smoking different meats and can not Wait to start smoking other things - like Butt, Bacon, Ribs, Birds, Jerky and Cheese... I think I covered everything
So to make a short story long....
Salutations from Spokane and thanks once again for allowing me to join.
rhage2
