As intros go, I've been smoking & curing meat for years - my first pancetta that came out so beautiful & shiny red when sliced into hooked me for life.
I'm a retired chef & recovering engineer who got drafted into the cannabis industry as a management consultant - what a ride! I live in Napa, California and I'm using a newly-purchased "Pit Barrel" cooker with the A-Maze-N sawdust smoker in there with a couple cans of water, depending on what's smoking.
My latest favorite smoked delicacies lately have been some smoked leeks that wound up in a corn soup and made it sing a smokey ballad that brought down the house; some smoked beef cheeks with a whiskey barbecue sauce that were soooo rich it was a sin, and a duck smoked on almond wood (I had to forego the A-Maze-N and actually use sticks) that was 2 - DIE - FOR.
I've been dipping in the SMF for a long time - it's nice to be here officially.
-Grady
I'm a retired chef & recovering engineer who got drafted into the cannabis industry as a management consultant - what a ride! I live in Napa, California and I'm using a newly-purchased "Pit Barrel" cooker with the A-Maze-N sawdust smoker in there with a couple cans of water, depending on what's smoking.
My latest favorite smoked delicacies lately have been some smoked leeks that wound up in a corn soup and made it sing a smokey ballad that brought down the house; some smoked beef cheeks with a whiskey barbecue sauce that were soooo rich it was a sin, and a duck smoked on almond wood (I had to forego the A-Maze-N and actually use sticks) that was 2 - DIE - FOR.
I've been dipping in the SMF for a long time - it's nice to be here officially.
-Grady
