Recent content by feeb

Im new to the forum but not to smoking. Been butchering, curing and smoking for 20+ years in Western Pennsylvania. My smoker is a home made job that uses electric heat. I'm always looking for more knowledge. So here I am.

Howdy all, Im from western Pa. I've been butchering, curing and smoking for 20+ years. Mostly bacon, hams and venison bologna. I smoke the odd fish and Turkey. My current smoker is a homemade job that uses electric for a heat source. I find it easier to keep a consistent temp. I'm hoping to...