-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Recent content by leftysmoker
-
Time to branch out
I've been smoking for almost 17 years, mostly briskets, ribs, and chicken. I'm about to branch out in to cold smoke for cheese and the all mighty bacon. I do cure some own corned beef and pastrami. My smoker is just an old 55 gallon drum that has a few modifications to it. Was asked this morning...- leftysmoker
- Thread
- Replies: 1
- Forum: Roll Call
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
