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joe c

Original poster
Jan 28, 2017

I live in central New York state and am interested in smoking (hot & cold), sausage making, and curing and smoking bacon and ham. I raise enough pigs for our own use and to sell some pork locally. Needless to say most of the bacon stays here! I have had a Pitts & Spits offset pipe smoker for 10 years or so and have made some pretty good Q with it. The problem is it is big and not insulated. It uses a lot of wood to keep at temperature when it is anything other than hot outside, especially when the wind is blowing. It is also difficult to keep at a stable temperature. I am looking into buying or building an insulated RF cabinet smoker for cooking and for hot smoking my bacon and hams. That's all for now.
  Good morning and welcome to the forum from a chilly and cloudy day here in East Texas, and the best site on the web.                      Lots of great people with tons of information on just about everything.

Hello and welcome to SMF from the Great white North  
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.
Hello Joe, welcome aboard!

Our farm is between Auburn and Skaneateles (right next to Elderberry Pond).  Where are you?

I live in the town of Root in Montgomery County, about 40 miles west of Albany. It is a chilly 28 degrees and I'm going to attempt to smoke some bacon and ham in my Pitts & Spits. I'll be shooting for 250 degrees. We'll see how it goes. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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