- Jun 26, 2015
- 4
- 11
Hello,
From my initial browsing, there is a wealth of information on this forum.
I started smoking, primarily Salmon, when I lived in Alaska. There was no shortage of fish to smoke. My favorite was Copper River Red salmon but Silvers and Kings also hit my Little Chief and my Outers. I never built one of those refridgerator versions that were so popular up there. I now live in Santa Fe, New Mexico and have been using my Weber Kettle to smoke and cook ribs, chicken and sausage. I have a lot to learn now that I recently bought a Masterbuilt 40" smoker. Very high tech compared to my Weber.
Look forward to trying some of the tasty recipes I've seen here and getting more knowledge.
Paul Ingraham
From my initial browsing, there is a wealth of information on this forum.
I started smoking, primarily Salmon, when I lived in Alaska. There was no shortage of fish to smoke. My favorite was Copper River Red salmon but Silvers and Kings also hit my Little Chief and my Outers. I never built one of those refridgerator versions that were so popular up there. I now live in Santa Fe, New Mexico and have been using my Weber Kettle to smoke and cook ribs, chicken and sausage. I have a lot to learn now that I recently bought a Masterbuilt 40" smoker. Very high tech compared to my Weber.
Look forward to trying some of the tasty recipes I've seen here and getting more knowledge.
Paul Ingraham
