My name is Derek, and I'm located in Wisconsin. I've got a small smoke hollow propane smoker I use for fish, and I just finished a build on my next smoker. It's a stainless refrigerator with dual electric elements hooked to a PID controller and a small fan for circulation. I intend on using this smoker for venison/beef/pork/turkeys. I also built a cold smoke generator for it. I'd like to try smoking cheese and eggs with it. I've been smoking meat with my father for 15 years, and am just starting on my own in the last year. I'm realizing quickly just how much I don't know.
