Hello all! My name is Cody and I hail from central PA. I've been smoking meats, seafood and veggies since about 2005 and finally am coming out of the shadows of this forum to introduce myself.
I routinely make large batches of jerky as gifts for my friends/family (and myself) so that is where most of my experience lies. I've also smoked shrimp, lobster tails, tomatoes, beef roasts, lamb roasts, chicken, turkey, salmon, and trout. If I can get it in my smoker I'll usually give it a try! I'm also starting to look into making double smoked hams, and other charcuterie.
I currently only have two of the Big Chief electric smokers and they work well for doing jerky, thin fish fillets, and adding smoked flavor with a bit of heat since they only reach 180F at the bottom rack. I'm looking into starting some cold smoking soon (scallops, salmon and cheese are on the schedule for this weekend). I've got a large charcoal grill that I won from a raffle at work to use as a cold smoking vessel.
I'm looking into some of the Traeger pellet grills as well, just need to find the money to get one now.
I routinely make large batches of jerky as gifts for my friends/family (and myself) so that is where most of my experience lies. I've also smoked shrimp, lobster tails, tomatoes, beef roasts, lamb roasts, chicken, turkey, salmon, and trout. If I can get it in my smoker I'll usually give it a try! I'm also starting to look into making double smoked hams, and other charcuterie.
I currently only have two of the Big Chief electric smokers and they work well for doing jerky, thin fish fillets, and adding smoked flavor with a bit of heat since they only reach 180F at the bottom rack. I'm looking into starting some cold smoking soon (scallops, salmon and cheese are on the schedule for this weekend). I've got a large charcoal grill that I won from a raffle at work to use as a cold smoking vessel.
I'm looking into some of the Traeger pellet grills as well, just need to find the money to get one now.
