Another NC recruit

[42wla]

Been lurking for a while reading and learning. I'm in Fayetteville home of Fort Bragg. I'm also retired USAF.

I picked up a Masterbuilt XL at Bass Pro Shop last weekend on sale for $159. I've been making sausage since last year and I do cook whole pigs on my La Caja China (I do 4 or more a year). I was cold smoking the sausages with hot plate and skillet in the La Caja and wanted to move up.

I've already modded the XL with needle valve, cast iron skillet,  and new water pan with lava rocks. My next purchase with be a AMNPS.

I'm looking forward to learning a lot.

 

[s2k9k]

 to SMF!!! We're happy to have you! Sounds like you're off to a great start with that XL! You might want to look into Todd's new Tube Smoker, I've seen someone (savannahsmoker) on here using it in a propane smoker. The AMNPS doesn't work very well with propane without a major mod to an outside box of some sort. I use propane and did a lot of research on here about the AMNPS and propane. Would you do us a favor and update your profile to include your location, Thanks! Would like to see some whole hog on that La Caja China!

 

[smokinhusker]

Hello and welcome to SMF! Glad to have you here and thank you for your service! The whole pigs sound like fun.

You might be interested in the Sausage makers group http://www.smokingmeatforums.com/groups/show/13/sausage-makers  and/or the 

NC Group http://www.smokingmeatforums.com/groups/show/4/north-carolina-members

 

[scarbelly]

Hello  and 

to SMF - glad you joined in the fun. I agree with Dave on the tube smoker  

 

[alelover]

Nice to have another Carolina resident with us.

 

[jrod62]

Welcome to SMF :welcome1:

 

[42wla]

Thanks for the welcome.

I'll check out those groups.

I'm jumping in with both feet. My wife brought home 5 pork butts last nigh and wants me to make sausage. I'll save one for buck board bacon that looks so good on the forum posts.

She also came home with some frozen whole sardines (about 8-9 inches long) She's from the Philippines and we are going to brine them and smoke them to make "Tinapa". Great with rice, and a mix of chopped onion, tomato, and vinegar.

On Saturday I'll be roasting a 75lb pig in the La Caja China for our neighborhood meeting/picnic.

I'll try to take photos of the process and results.

I'm not sure the correct section to post about the La Caja China it is not smoking or grilling only roasting so I don't want to break any rules.

 

[s2k9k]

Well since you're roasting a pig then the pork forum will be just fine! Can't wait to see it!  Just so you know since you are new if you post any pics our software will probably hold the post until a moderator can approve it. Just be patient and don't double post it because you don't see it show up right away, someone will get to it! We do this to keep the spammers out and so no one posts anything inappropriate until we get to know them. This only lasts until you make about 20 posts.

 

[rtbbq2]

Welcome................................

 

[wjordan52]

Welcome to the forum!