Hi. My name is Aaron and I am a smoker....
I have been hot smoking for years and am now diving into cold smoke as a new level of interest. I usually source meat by the half animal, so I've recently come into some nice pork belly among other cuts - and what better way to finish it then to start makin' bacon.
In addition to meats/fish, I plan to smoke cheeses and nuts on a frequent basis. I've read a few blogs where the authors talk about these foods, and figure I'd like to try for myself.
I live on 5 wooded acres in northwestern Washington, and have ample alder, some maple, and 3 different fruit trees (apple, cherry, peach) that I can use as fuel/flavor.
Looking forward to it!
I have been hot smoking for years and am now diving into cold smoke as a new level of interest. I usually source meat by the half animal, so I've recently come into some nice pork belly among other cuts - and what better way to finish it then to start makin' bacon.
In addition to meats/fish, I plan to smoke cheeses and nuts on a frequent basis. I've read a few blogs where the authors talk about these foods, and figure I'd like to try for myself.
I live on 5 wooded acres in northwestern Washington, and have ample alder, some maple, and 3 different fruit trees (apple, cherry, peach) that I can use as fuel/flavor.
Looking forward to it!
