Howdy SMF ladies and gents,
Chris in Wisconsin here. Been Q'ing/smoking for years, and just starting to get into sausage making/charcuterie. I mostly use my kettles, sometimes with a two rack insert I made awhile back. Got a couple smoker projects in the works too (who doesn't?!?), including a dedicated cold smoker, and possibly a small smoke shack sometime soon (that's a tongue twister!). Anyhow, I'm married and have a big family still at home, like hunting and fishing etc, and drive hazardous materials trucks for work (Mon-Fri day job, not over the road). In my recent sausage/charcuterie exploits and research, I keep finding myself back here reading threads and thought I might as well join. I'm MisterChrister on the "other" BBQ forum, if any of y'all are over there too. That's about it for now, talk to y'all soon.
Best Regards,
Chris
Chris in Wisconsin here. Been Q'ing/smoking for years, and just starting to get into sausage making/charcuterie. I mostly use my kettles, sometimes with a two rack insert I made awhile back. Got a couple smoker projects in the works too (who doesn't?!?), including a dedicated cold smoker, and possibly a small smoke shack sometime soon (that's a tongue twister!). Anyhow, I'm married and have a big family still at home, like hunting and fishing etc, and drive hazardous materials trucks for work (Mon-Fri day job, not over the road). In my recent sausage/charcuterie exploits and research, I keep finding myself back here reading threads and thought I might as well join. I'm MisterChrister on the "other" BBQ forum, if any of y'all are over there too. That's about it for now, talk to y'all soon.
Best Regards,
Chris
