Hello fellow smoking enthusiasts. I've been a lurker on SMF for a few years, joined about 8 months ago and finally joined this group to get to know others in the state. I've been cooking out doors for over 40 years and smoking for over a decade. Like a lot of us I started on an el cheapo Brinkman and now find myself with five smokers and a UDS build in process for our hunt/fish camp
Ive smoked nearly everything I can get my hands on from whole cream for butter churning to olives, herbs, spices, veggies and all manner of meat...my favorite being SL cut ribs and jerky.
I will be attending the fatty contest in August in Fowlerville where I hope to make some new friends and get to know some of you personally.
Walt
Ive smoked nearly everything I can get my hands on from whole cream for butter churning to olives, herbs, spices, veggies and all manner of meat...my favorite being SL cut ribs and jerky.
I will be attending the fatty contest in August in Fowlerville where I hope to make some new friends and get to know some of you personally.
Walt
