Been lurking on here for a while, and thought it about time to 'show my face', so to speak!
I've been smoking fish (in really basic biscuit tin smokers) for a long time now, but since the move to Oz I've recently taken the plunge and purchased a larger, gas-powered beast -- A Hark 2-door -- to enable me to start smoking meats. I've also got an AMNS on the way to replace my smaller Pro Q cold smoke generator, and have a pork belly brining in the fridge as I type (thanks Pops for the recipe).
Looking forward to learning from you all, and hopefully sharing some of my curing/smoking experiences with the community!
I've been smoking fish (in really basic biscuit tin smokers) for a long time now, but since the move to Oz I've recently taken the plunge and purchased a larger, gas-powered beast -- A Hark 2-door -- to enable me to start smoking meats. I've also got an AMNS on the way to replace my smaller Pro Q cold smoke generator, and have a pork belly brining in the fridge as I type (thanks Pops for the recipe).
Looking forward to learning from you all, and hopefully sharing some of my curing/smoking experiences with the community!