Greetings from eastern Canada.
In a town that lives on seafood and salmon, I seem the be the strange one that wont eat it. I live for beef, and pork and if I can smoke it, then great.
I'm currently on a Masterbuilt electric smoker and learning the basics on it. I've been smoking meat in this machine for the last 5 years with results getting better each time. The people I feed it to seem to think it's great, but I know that there's always room for improvement and that there are way better than me in the game.
The meat selection in this town, for lack of a better term sucks. I had to show the butchers around here what a brisket was. Nobody here ever cooks with it and St Louis cut ribs are next to unknown.
I may be looking into building a smoker in the not too distant future. I've started looking for materials and hopefully it won't break the bank, so don't be surprised if you see me looking for a little advice on this front. You all seem pretty knowledgeable and I look forward to learning from you all.
In a town that lives on seafood and salmon, I seem the be the strange one that wont eat it. I live for beef, and pork and if I can smoke it, then great.
I'm currently on a Masterbuilt electric smoker and learning the basics on it. I've been smoking meat in this machine for the last 5 years with results getting better each time. The people I feed it to seem to think it's great, but I know that there's always room for improvement and that there are way better than me in the game.
The meat selection in this town, for lack of a better term sucks. I had to show the butchers around here what a brisket was. Nobody here ever cooks with it and St Louis cut ribs are next to unknown.
I may be looking into building a smoker in the not too distant future. I've started looking for materials and hopefully it won't break the bank, so don't be surprised if you see me looking for a little advice on this front. You all seem pretty knowledgeable and I look forward to learning from you all.
