- Dec 15, 2009
- 22
- 11
I am from Smokey Point, WA.
My smoker is a plywood home built jobber that is going to take some DEFINITE tweaking to work to my likings. Its a vertical smoker with six 16x20 racks, water pan and propane fired.
So far I have smoked salmon, pepperoni, tri-tip, chicken and squishy jerky (ground from a blaster gun) I am in search of a nice single burner for the bottom that gets a little hotter than what I have now... but not turkey freyer hot.
I'm a definite new guy to smoking... but my family has smoked EVERYTHING for years. So I have knowledge... but little 'hands on' experience. I have read a ton on here and am really going to enjoy sharing my adventures.
Take Care
-Mark
My smoker is a plywood home built jobber that is going to take some DEFINITE tweaking to work to my likings. Its a vertical smoker with six 16x20 racks, water pan and propane fired.
So far I have smoked salmon, pepperoni, tri-tip, chicken and squishy jerky (ground from a blaster gun) I am in search of a nice single burner for the bottom that gets a little hotter than what I have now... but not turkey freyer hot.
I'm a definite new guy to smoking... but my family has smoked EVERYTHING for years. So I have knowledge... but little 'hands on' experience. I have read a ton on here and am really going to enjoy sharing my adventures.
Take Care
-Mark