- Mar 14, 2013
- 24
- 11
Hey everyone, I'm an avid smoker/ bbq guy. I have a smokeshack cs25 and a jennair grill. I smoke everything ... I also like to make sausage, particularly smoked and have been experimenting with wet curing pork (ham, pork loin, loin roasts etc) .... Even though I've been around, i am still looking for ways to improve everything ... looke like a lot of experienced people on this site ...hello all.
