- Oct 19, 2021
- 12
- 10
I appreciate the forum so much over the years, It's been quite a resource for me.
During my college years I worked at a market in the meat department and learned a bunch about many things meat including how to make sausage. My uncle gave me a barrel smoker and I crashed my way into learning smoking about the same time.
After buying a home I wanted my own proper grinder but lacked the space and spouse to allow that to happen. I made some with a kitchenaid a few times but it is painfully slow although the results were always a hit.
Fast forward to now and I have the place and space, and I just got an LEM. I have a recteq(I know sorry purists but I can still smoke old-fashioned if I need to) and intend on making real food for my boys and I.
I'm looking forward to learning and sharing my experiences with the forum.
TL/DR I'm not exactly new, but I know I've got a lot to learn, a long way to go and I look forward to doing it here.
Thanks, Cal
During my college years I worked at a market in the meat department and learned a bunch about many things meat including how to make sausage. My uncle gave me a barrel smoker and I crashed my way into learning smoking about the same time.
After buying a home I wanted my own proper grinder but lacked the space and spouse to allow that to happen. I made some with a kitchenaid a few times but it is painfully slow although the results were always a hit.
Fast forward to now and I have the place and space, and I just got an LEM. I have a recteq(I know sorry purists but I can still smoke old-fashioned if I need to) and intend on making real food for my boys and I.
I'm looking forward to learning and sharing my experiences with the forum.
TL/DR I'm not exactly new, but I know I've got a lot to learn, a long way to go and I look forward to doing it here.
Thanks, Cal