WisconsinCampChef
Fire Starter
Checking in from South Central Wisconsin. Relatively new to smoking/curing meats. Wife and I recently moved into our first house and we bought (she allowed me to buy) a pellet grill. Having used it over the last few week I have come to rely pretty heavily on this forum for tips and tricks as well as recopies and general guidelines on cooking times and temps. I mostly have smoke the usual stuff (Whitetail deer, beef, chicken, pork). I am currently curing 13lbs of side pork using disco's recipe since he seems to be the authority on it. They should be ready to go on my next day off, Tuesday. With my schedule at work, 4 days on 4 days off, i should have plenty of time to experiment! Cant wait, and thanks for all the help so far.
