Hey Der! from Northern Wisconnie

[M1DN1GHT_SM0KER]

Kenny B here in Ashland, WI. First time posting, longtime SMF user. Smoking for 12 years now. Currently on my 4th smoker (Pit Boss Sportsman pellet) just a few blocks from Lake Superior. Pulled pork, venison hot links, cheeses (Wisconsin, go figure) and jerk chicken are my specialties and family favs.
Happy Thanksgiving to everyone!

 

[tbern]

welcome to the forum from Minnesota, enjoy your time here!

 

[gmc2003]

Welcome aboard

Chris

 

[Sven Svensson]

Welcome, from California. I’m a recovering Minnesotan with a big love for the big lake. Thanks for checking in and we look forward to seeing some of your creations from the Northwoods.

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[JC in GB]

Welcome from Green Bay. Ashland, you are way up nort der.

I love jerk chicken. I use the Walkers Wood paste usually as I like the flavor of that paste over other jerk spices I have used in the past.

What do you use for jerk paste/spice?

JC

 

[6GRILLZNTN]

Welcome from Middle TN!

Dave

 

[crazymoon]

MS, Welcome from northern NH !

 

[912smoker]

Welcome to SMF from SE GA!

Keith

 

[YooperSmoker]

welcome from Da Keweenaw

Mike

 

[Gonna Smoke]

Welcome, Kenny. Good to have you here...

 

[M1DN1GHT_SM0KER]

Welcome from Green Bay. Ashland, you are way up nort der.

I love jerk chicken. I use the Walkers Wood paste usually as I like the flavor of that paste over other jerk spices I have used in the past.

What do you use for jerk paste/spice?

JC

I also use Walkers Wood a day or two before smoking. Then i lightly rub with Badia jerk seasoning. Since we can't get pimento wood, I toss in pimento berries (whole allspice) with mesquite pellets. It's as close to Negril as I can be without buying a plane ticket.

 

[M1DN1GHT_SM0KER]

Welcome, from California. I’m a recovering Minnesotan with a big love for the big lake. Thanks for checking in and we look forward to seeing some of your creations from the Northwoods.

Thanks Sven! I am also a MN transplant.

 

[M1DN1GHT_SM0KER]

I also use Walkers Wood a day or two before smoking. Then i lightly rub with Badia jerk seasoning. Since we can't get pimento wood, I toss in pimento berries (whole allspice) with mesquite pellets. It's as close to Negril as I can be without buying a plane ticket.

 

[jdmabrey1]

Kenny B here in Ashland, WI. First time posting, longtime SMF user. Smoking for 12 years now. Currently on my 4th smoker (Pit Boss Sportsman pellet) just a few blocks from Lake Superior. Pulled pork, venison hot links, cheeses (Wisconsin, go figure) and jerk chicken are my specialties and family favs.
Happy Thanksgiving to everyone!

Hello, and welcome. Do you have a fav. cheese to put on the smoker?