Hi all,
I just received a Smokin-it #3 today.
I got the cart and cold plate...
Seasoning it...
With smoke!
Looking forward to some good eats. I am a Microbiologist and work for a major retailer as a food safety professional in the meat world. I have been smoking and brewing beer for the last 20 years or so.
My brewery:
Recent Kölsch:
I made an electric smoker in the past but typically hot smoke on my NG grill (ribs, chicken, turkey)...here's a pic from last weekend:
Looking forward to the smoker!
I just received a Smokin-it #3 today.
I got the cart and cold plate...
Seasoning it...
With smoke!
Looking forward to some good eats. I am a Microbiologist and work for a major retailer as a food safety professional in the meat world. I have been smoking and brewing beer for the last 20 years or so.
My brewery:
Recent Kölsch:
I made an electric smoker in the past but typically hot smoke on my NG grill (ribs, chicken, turkey)...here's a pic from last weekend:
Looking forward to the smoker!
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