I've been lurking for a little while now, getting tips here and there. I've been using a Pitboss electric smoker for a couple years now, it's simple but that fits me well. I always have a beef, a pig, and some wild game (deer and elk) in the freezers. I built a walkin cooler a few years back so I'm able to process some of my own meat. I mostly make muscle jerky and summer sausage, maybe a brisket or meatloaf ever now and then. I do have some beef bacon I am going to try making for the first time.
I found an old 1953 General Electric fridge that I hope to convert to a smoker later this winter or spring. I'd like a little more capacity to smoke summer sausage than what my little Pitboss can do. I'm sure I will have some questions with that so I look forward to learning a lot from everyone.
I found an old 1953 General Electric fridge that I hope to convert to a smoker later this winter or spring. I'd like a little more capacity to smoke summer sausage than what my little Pitboss can do. I'm sure I will have some questions with that so I look forward to learning a lot from everyone.
