- Aug 10, 2008
- 11
- 10
New to the forums here. Haven't been smoking long, just the past year or so... Have the following equipment:
* Old Charboil rectangular smoker
* MES - Bought this week
* Smokehouse (4'x4'x7')
Mostly spend my smoke time putting the finishing touches on home made sausage links. Usually wild hog, or venison, or some mix thereof. Have started trying briskets, pork loins, baby backs, steaks, etc...
Rolled up my first two fatties earlier this afternoon after perusing the forums here for the past week. Wife looked kind of skeptically at them, but she'll enjoy.
Looking forward to soaking up some of the tips, tricks, and knowledge from here.
Thanks
Kron
* Old Charboil rectangular smoker
* MES - Bought this week
* Smokehouse (4'x4'x7')
Mostly spend my smoke time putting the finishing touches on home made sausage links. Usually wild hog, or venison, or some mix thereof. Have started trying briskets, pork loins, baby backs, steaks, etc...
Rolled up my first two fatties earlier this afternoon after perusing the forums here for the past week. Wife looked kind of skeptically at them, but she'll enjoy.
Looking forward to soaking up some of the tips, tricks, and knowledge from here.
Thanks
Kron