Hi all SMFers,

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mr bill

Newbie
Original poster
Sep 6, 2008
22
10
Taos NM U.S. of by god A.
I have no idea what I was searching for when I ran across this site.

Been smokin' meat for nigh onta 30 years ... I currently use a Brinkman smokin pit pro. I'm one of the weird old "how long can you hold your hand over the fire" thermometer types. :)

At 6am I loaded her up with 60 lbs of freshly corned Buffalo flats to smoke into Pastrami.
Tomorrow I am putting in 20 lbs of butts and 20 lbs of shoulder for pulled pork ... I planned to do this last weekend ... BUT IT RAINED ALL WEEKEND! sob sob sniffle. ;)
Ahhh the joy of living at 6400 feet on the side of a mountain.

I'll post a couple pix ... if I can figure out how to work this new fangled digital camera.

Hope to get some good tips and methods from yall ... I'll chip in if I think I have anything to offer.
 
Bill welcome to SMF there is lots of great info here and some very good recipes as well. Have fun and happy smoking
 
Welcome one from the Land of Enchantment, the SMF can always use another member from NM. Plenty of friendly folks here, who like to share good times.
 
welcome to smf hope you enjoy your stay with us:-) EH
PDT_Armataz_01_37.gif
 
Welpers ended up staying up most the night ... why not the smoker was fired up no use wasting the heat.

As I promised pic below ... 2 of the butts are in the background the Buffalo Pastrami is foreground ... gunna be good eatin round here for a while.

Anyone ever played around with smoking pemmican instead of drying it? Think I'm going to try that to take hunting this fall.




:D:D:D Flash ... We be showing our age. hehehe.
 
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