Hello everyone, my name is Larry and I have been smoking meats and cheese for many years. That's not to say that I'm good at it - I just do it. Sometimes good, sometimes not so good. I have a very small and very old wooden smokehouse with a remote firepit and some concrete drain pipe for a smoke delivery system. My smokehouse is falling apart and I'm thinking about building some new stuff when the weather warms in a few months. I hope to gain some knowledge from members here and learn to do it right.
