Good Morning

[BBQ_Boris]

I’ve gotten a lot of information from this site over the last several years for smoking. I built a 16”x 36” offset about 15 years ago before I knew of the calculator and made some adjustments along the way. Still I should’ve went with a bigger dia. but that came available.
Buckboard bacon is the biggest hit here at home.

I just started grinding bulk sausage with an old Wards grinder and used Pop’s season as a base mix for breakfast and added fennel, red pepper flakes and garlic for Italian. Family loved it.

Thinking of adding a small cold smoke house now.

 

[Buckeyedude]

Awesome! Welcome aboard! Make sure to document your build here if you go the cold smoke house route! Im sure many of us would like to check it out!

 

[JLeonard]

Welcome from Mississippi! Look forward to your post and pics.

jim

 

[BBQ_Boris]

document your build

If I ever get to it will be pretty basic. I’ve got a 3’ dia. fire pit out back and I’m thinking of just building one over it along the lines of tnsmokers plan and burning in it like Dad said they did. I REALLY like the old country ham flavor. Can’t get that here in Pottsylvania. Buckboard bacon is pretty close.

 

[smokerjim]

Welcome from pa