Greetings y'all

[flammenwerfer]

I have been lurking for weeks on the forum and very impressed by the width and depth of the collective knowledge on this BB.  I am from Central Texas and have been smoking/grilling informally for years and am looking to up my game and try new things.  I currently  primarily use a custom offset wood burner but also incorporate a Weber kettle and bullet style devices. 

My recent interest has been with learning how to cure and cold smoke meats, I am starting with bacon but would like to learn more about sausage making/smoking.  I have an A-Maze pellet smoker on the way and cannot wait to start putting out product.

Thanks in advance to all the helpful and patient folks that share their experience and insight to rank novices like myself.

Ken K

 

[kathrynn]

Glad you are here Ken! You will find a lot of great folks here! :welcome1:

 

[flammenwerfer]

I am looking forward to lots of smoky inspiration from the site and members.

Right now I am doing something I have never done before and am smoking some beets.  Skin on and whole so I am not sure how much smoke flavor (mesquite) will be imparted...might be a total failure but a risk I am willing to take!

Ken K

 

[s2k9k]

Hi Ken! 

 to SMF!!! We're happy you joined us!

 

[flammenwerfer]

Dave, just got finished reading your write up about your quest for a spicy (and moist) Canadian bacon, "tasso style".  I too favor the spice over the sweet...your thoughts out of the box has really inspired my direction.  Look forward to hearing about your sans sugar brine and the results.

Thanks for the warm welcome!

Ken K