My name is Damon and I'm new to this site. I live in the Erie, Pennsylvania area and I have been smoking meat for quite some time. I have smoked a bunch of Salmon and Steelhead Trout over the years. I have also done ribs, roasts, chops, poultry, etc. I have a stick burner, charcoal, electric smokers, and a gas wood combo for smoking pigs. I am looking forward to expand my knowledge of smoking from all the expertise of this site.
