Picked up a new hobby

[WinterSmoker]

I’m from Florida and have been living in the northeast for over a decade. Winters are brutal. No sun, so cold. I just hibernate and wait for spring. This winter I picked up a new hobby, smoking meat! Turns out it’s a great indoor/outdoor activity, I can simultaneously watch my 1 year old kid, and at the end of the day, I have amazing food! Can’t wait to get better and learn more techniques and recipes.

 

[SmokinAl]

Welcome to SMF!
Glad to have you join the group!
Al

 

[bluewhisper]

Welcome to the board! We'll be glad to help you with advice. What's your smoker?

 

[wanna-be-smoker]

welcome aboard.

Where are you located ?? I split my time between my place i the green mountains of VT and the Adirondack mountains of upstate NY so feel your pain. This morning was the the warmest we have had in a week or so and it was still -4. Yesterday it was-16 and day before -21 and we had a stretch around xmas were for three weeks it never got above -15 and averaged -30 but the lows were in the -48 to -50 range

So if you need any first have guidance in the area of smoking ask away. I do most of my cold smoking of butter and cheese in the cooler temps as its easier to keep the cooker cooler

 

[radio]

Welcome to SMF! Sounds like you are hooked on smoking and you have come to the right place for friendly hints and help. I am in Missouri and it gets plenty cold enough here!

 

[WinterSmoker]

Thanks all. I’m very excited to be a part of the community. Back in December I threw some wood chips on a grill to make a brisket (it wasn’t so bad!). I quickly bought an Akorn Jr. on sale and it changed my life. My birthday just passed so I used that opportunity to buy a WSM. Now I want to develop the skills to match my hardware. Clearly I’ve been missing something in my life, and it was meat smoking.

 

[gmc2003]

Welcome aboard, plenty of us WSM users here. Also some of us reside in the north east as well. Which size did you get?

Chris

 

[WinterSmoker]

It’s the 18”. I smoked salmon and trout last week. It was delicious, and tasted even better the next day. I guess the smoke flavor really settles over time. Going to experiment with a couple other seafoods this weekend, shrimp, scallops haddock and blue catfish. Who knows if they’ll come out good. Only one way to find out.