I'm Michael living and cooking up in the great PNW, Skagit Valley Washington to be exact.
I've perused the forums here for awhile, but decided to stick my nose in and read more, post more, share some of my work.
Been around smokers all my life, my Dad's folks were Eastern European and had a long history of smoking, and I use to run apple wood to the old guys huddled around the smoker and drinking my Grandfathers applejack in waist deep snow.
Lived and travelled a lot of places, used to be a Chef, and always figure out how to find the good Q, but I didn't start getting serious about it myself until I was stationed in Memphis with the Navy, it's been downhill into the pit ever since.
I just picked up a Master Forge dually after the bottom of my old round charcoal smoker finally rusted out after 15 years. The one blowing smoke in my pic. Probably smoked easily a thousand pounds of meat and fish in it during that time. I could have picked up another for under $40 but decided to delve into once of these nice neat contraptions that uses propane also. It's firing off it's first burn with charcoal right now, and I'm going to go full throttle and do a turkey that I just put into brine for New Years eve.
I'm in the middle of a two year (going on three now) process of building a full size smoke house in my back yard. I've been working issues with the firebox, and draft on it, and will have the firebox complete this year, and start the smoke house. Initial design is 5X5X8. Should be able to put a pig in there, ya think? Actually it's going to be for old world style cold smoked meats, blood sausages and the like. Hurdka is high on the list as is prosciutto.
Look forward to being around and having more time to show off some pics and recipes. I make my own brines, rubs and sauces, and can my sauces. I also cut my own meat if and when I can.
So yeah Howdy.
Mike (aka Deadeye Pete)
I've perused the forums here for awhile, but decided to stick my nose in and read more, post more, share some of my work.
Been around smokers all my life, my Dad's folks were Eastern European and had a long history of smoking, and I use to run apple wood to the old guys huddled around the smoker and drinking my Grandfathers applejack in waist deep snow.
Lived and travelled a lot of places, used to be a Chef, and always figure out how to find the good Q, but I didn't start getting serious about it myself until I was stationed in Memphis with the Navy, it's been downhill into the pit ever since.
I just picked up a Master Forge dually after the bottom of my old round charcoal smoker finally rusted out after 15 years. The one blowing smoke in my pic. Probably smoked easily a thousand pounds of meat and fish in it during that time. I could have picked up another for under $40 but decided to delve into once of these nice neat contraptions that uses propane also. It's firing off it's first burn with charcoal right now, and I'm going to go full throttle and do a turkey that I just put into brine for New Years eve.
I'm in the middle of a two year (going on three now) process of building a full size smoke house in my back yard. I've been working issues with the firebox, and draft on it, and will have the firebox complete this year, and start the smoke house. Initial design is 5X5X8. Should be able to put a pig in there, ya think? Actually it's going to be for old world style cold smoked meats, blood sausages and the like. Hurdka is high on the list as is prosciutto.
Look forward to being around and having more time to show off some pics and recipes. I make my own brines, rubs and sauces, and can my sauces. I also cut my own meat if and when I can.
So yeah Howdy.
Mike (aka Deadeye Pete)
