My name is Jerry, I've been smoking for about the last ten years. First smoker I got (and still have) is a Big Chief electric. Which was adequate for smoking fish and especially good for smoking/drying different types of chiles. I went to a going out of business sale at a local sporting goods store and bought a Browning "Smoke Vault" propane smoker. I have smoked pork ribs, pork butt, pork loin, pig's feet (for flavoring beans, posole, soups), turkey, duck, quail, chicken, salmon, tuna, wahoo, trout, brisket, all kinds of veggies. My sons and I have catered for parties ranging from 10 to 200 people using that smoker (mostly pulled pork sandwiches). If there's a possibility of smoking something I'll try it. Love to experiment. I found the smoking-meats website when I was looking for answers to my smoking brisket problems (the five-part course and the recipe for the brisket answered the questions). Just bought the "Smoking Meat" cookbook this week to add to my collection. Happy to be here and eager to learn more about smoking.
