Hello!!
I stumbled across this site looking for info on the fine art of smoking, and thought what better way to learn than from the masters. I've only been smoking for a few months or so, I started with a little Weber Smokey Joe that I rigged up, then a few weeks ago bought Cabela's Electric Smoker. I used to raise pigs for slaughter, and have been roasting them for about 10 years, so I have experience in roasting large cuts, but not so much in the smoking. I still get to roast about once a year using a large box roaster that a neighbor of mine constructed out of a pop up camper chassy. Recently I have been very interested in making my own sausage, jerky, smoked salmon and pretty much anything else you can put smoke to and eat. I have done a few batches of jerky and smoked salmon which turned out pretty good, but I am sure I have room for improvement. So, thats pretty much me in a hog casing, so other than that I am just glad to be here and looking forward to fine tuning my smoking skills. :)
I stumbled across this site looking for info on the fine art of smoking, and thought what better way to learn than from the masters. I've only been smoking for a few months or so, I started with a little Weber Smokey Joe that I rigged up, then a few weeks ago bought Cabela's Electric Smoker. I used to raise pigs for slaughter, and have been roasting them for about 10 years, so I have experience in roasting large cuts, but not so much in the smoking. I still get to roast about once a year using a large box roaster that a neighbor of mine constructed out of a pop up camper chassy. Recently I have been very interested in making my own sausage, jerky, smoked salmon and pretty much anything else you can put smoke to and eat. I have done a few batches of jerky and smoked salmon which turned out pretty good, but I am sure I have room for improvement. So, thats pretty much me in a hog casing, so other than that I am just glad to be here and looking forward to fine tuning my smoking skills. :)
