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  1. feeb

    Howdy All

    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.
  2. feeb

    Forum Newbie, Smoking Journeyman

    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...
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