Just to introduce myself:
Immigrated from Sweden to Ann Arbor, MI about 8 years ago.
Quite a bit of smoking experience from the old country, mainly fish and shell fish. That's what we have over there. Salmon, eel, mackerel, boeckling (cold smoked herring). Staples of Swedish foods.
Moved here for work (currently engineering for Corvette Racing) and found out that meat is actually tasty here. Wasn't that case back home. (On my last trips back I actually found some farms with their own butchering and aging; but that's another issue).
Currently in possession of a BGE, a gas grill and a Char-Broil offset smoker/grill.
Almost daily use of at least one of them. Need at least two more. A Lodge hibachi and a standard Weber 22" on the way in to my backyard.
Found this forum thanks to Richtee. Great place!
/Jesper
Immigrated from Sweden to Ann Arbor, MI about 8 years ago.
Quite a bit of smoking experience from the old country, mainly fish and shell fish. That's what we have over there. Salmon, eel, mackerel, boeckling (cold smoked herring). Staples of Swedish foods.
Moved here for work (currently engineering for Corvette Racing) and found out that meat is actually tasty here. Wasn't that case back home. (On my last trips back I actually found some farms with their own butchering and aging; but that's another issue).
Currently in possession of a BGE, a gas grill and a Char-Broil offset smoker/grill.
Almost daily use of at least one of them. Need at least two more. A Lodge hibachi and a standard Weber 22" on the way in to my backyard.
Found this forum thanks to Richtee. Great place!
/Jesper