- Apr 17, 2007
- 10
- 10
Hello everyone
I'm TJ Buffalo, and I'm an engineer from Maryland. I have some experience smoking sausage in an Oklahoma Joe offset smoker, and I make a fair amount of fresh and smoked sausage; in fact, I'm a moderator over at www.sausagemaking.org. I decided to join here also since I've been thinking of trying my hand at smoking larger cuts of meat, and what I saw on the forums here really impressed me. I look forward to chewing the fat with you (maybe not literally, you know, though stuff like chicharrones are a great indulgence).
I'm TJ Buffalo, and I'm an engineer from Maryland. I have some experience smoking sausage in an Oklahoma Joe offset smoker, and I make a fair amount of fresh and smoked sausage; in fact, I'm a moderator over at www.sausagemaking.org. I decided to join here also since I've been thinking of trying my hand at smoking larger cuts of meat, and what I saw on the forums here really impressed me. I look forward to chewing the fat with you (maybe not literally, you know, though stuff like chicharrones are a great indulgence).