New to site, Not Smoking

[tsulcoski]

Just wanted to say hello to everyone, from North east PA

 

[cajunsmoker]

Welcome tsulcoski,

glad to have you on board.

 

[icemn62]

Welcome tsulcoski, What equipment do you use when you do that smoke thing you do?

 

[Dutch]

tsulcoski, glad to have you with us. You say you're not new to smoking-Tell us more about your smoking experiences and what equipment you use.

 

[buzzard]

welcome,

i cant wait to see some of what you have done

 

[tsulcoski]

Thanks for the welcome, Most of my smoking was a cigar...just kidding.

My specialty was kielbasa, smoked over 100,000lbs to date. I worked as a butcher for an independent grocer in pa. I used a double wide refrigerator style commercial smoker that held 300 lbs a batch. It was an electric smoke house. I no longer SMOKE as part of my employment but I am still a butcher and enjoy smoking meat. I recently bought an old farmette that had a 3ft wide x 5-6 ft long and 5 ft tall block smoke house on the property. Really looking forward to my first batch in the new house.
looking for ideas on how to convert the house to a propane fueled burner with temp control. If any body has any ideas, I d love to hear them.

Thanks again

 

[willkat98]

Hmm... Dream Job Smoking Butcher Kielbasa....

Welcome T.

Living in Chicago, we have the second largest polish community outside Warsaw.

SoI am blessed with plenty of options for Old World sausages.

I love the stuff.

Had bacon buns from the polish baker this morning. Good chit