Hello all

Discussion in 'Roll Call' started by kitchenchem, Jun 4, 2014.

  1. kitchenchem

    kitchenchem Newbie

    I'm a retired chemist and former owner of a cafe and coffee roastery. I just got a new Treager smoker, and I'm learning. I live in Scottsdale, Az.
    My first question: while driving back home from San Diego we stopped in Yuma at a German deli. The food was fantastic. I bought a whole bologna ring, and was thinking about just simply smoking the whole thing for about two hours at 225. Anyone got any other ideas?
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

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