- Apr 8, 2014
- 11
- 17
I'm new to this forum and relatively new to BBQ and smoking. I've been grilling since I was a kid. I learned a little bit about smoking from my dad years ago, but I've only been getting serious about BBQ and smoking for a year or two. I live in farm country between Sacramento and Redding CA. My main grill is a barrel style grill with an offset firebox. Its just one of the regular charcoal grills found at big box home improvement stores. Most of the time I just cook with charcoal. I have been experimenting with Almond wood since it is readily available around here.
As far as smokers go, I have used two different propane smokers. The first one was used almost exclusively for making Jerky. My Dad and I converted an old refrigerator to a propane smoker. We primarily made beef and deer jerky from it. In later years we got a Landman propane smoker. I have used that smoker a few times for pork shoulder and a few other things. The smoker is still at my sister's house and I occasionally use it. Sometime in the near future I will be building both a BBQ and a Cold Smoker.
I just started trying to make sausage. I made my first batch on Saturday and plan on making another batch in a little less than two weeks. I made a Onion Habanero sausage that turned out pretty good. Stuffed it in natural casing. I cold smoked some of it and kept the rest fresh. I found a recipe online and made some changes to it.
As far as smokers go, I have used two different propane smokers. The first one was used almost exclusively for making Jerky. My Dad and I converted an old refrigerator to a propane smoker. We primarily made beef and deer jerky from it. In later years we got a Landman propane smoker. I have used that smoker a few times for pork shoulder and a few other things. The smoker is still at my sister's house and I occasionally use it. Sometime in the near future I will be building both a BBQ and a Cold Smoker.
I just started trying to make sausage. I made my first batch on Saturday and plan on making another batch in a little less than two weeks. I made a Onion Habanero sausage that turned out pretty good. Stuffed it in natural casing. I cold smoked some of it and kept the rest fresh. I found a recipe online and made some changes to it.
