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Original poster
Dec 11, 2013
Lafayette, La
Hey Guys

I just found this site while doing some research and hope to become a regular here.

I recently built my first smokehouse and pretty much winged it. I think the end result is pretty good and now i need to learn more about smoking/curing meat. So far i have done a small batch of beef jerky and a 30 pound batch of deer sausage that both came out really good. I have also owned a BGE for about 5 years now and enjoy cooking on it a good bit.

Anyway, My name is Chris, i live in south Louisiana. I am a machinist during the week, and i enjoy the great outdoors on the weekends. When i have a good hunt, i enjoy processing my own meat and love to cook.

As soon as i learn how to attach pictures i will start a thread to show my smokehouse build and my first batch of sausage.

thanks in advance for any future advice/ tips
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.........   
[/h1][h1]  [/h1][h1]Gary[/h1]
Welcome to the group Chris!  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Glad you joined us Chris, :welcome1: from North Dakota!
Looking forward to seeing your smokehouse build and sausage pictures!
Well Gary, it's kinda just the way my luck rolls, but when my fire is burning the internal temp of the building is 165 degrees. I have lit this thing 4 times since I built it, so I'm sure that will change. Anyway, did have a concern with leaving this thing unattended and possibly having some flames pop up, so I busted some holes in the pot lid and it seems to make good smoke and keep decent heat
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That is a great looking smoke house like the design

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