Canadian in San Diego

[jkcdn]

Hi Everyone -

Just a quick hello, 20 years in restaurants running, cooking, success and failure just like life..

Got serious about BBQ and Charcuterie about 4 years ago. Slaughtered/Butchered a Red Waddle 2 years ago and took it all the way down to Dry (9 month - 55%WL) Soppressata Salami and Coppa. I butcher a whole pig each fall. 

I work primarily with a gasser for weekdays and my Vision Grill Kamado for weekends and BBQ. Very Happy to learn more about this never ending subject of Smoking meat!

JKCDN

 

[SmokinAl]

Welcome to SMF!

Looking forward to seeing some of your work.

Al

 

[gary s]

  Good morning and welcome to the forum, from a cloudy and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary