I've been fooling around with smokers for twenty yrs but never very serious, just smoke cooking ducks, potatoes and other meats not really smoking them. Well I moved to my dream house and set up and outdoor dining/ cooking area, wood grill, propane grill and a separate smoker. I use them a lot as I hate to fire up the stove/oven in the house in the summer and it is nice enough to cook outside during the winter. I brine and smoke country ribs and do a fairly large batch and then use them for main course, pulled pork sandwiches, pork salads and tacos. I just started smoking fish this year and am having problem but will take questions over to the fish section. Thanks everyone for this sight.
Old newbie here from NM
- Thread starter AWS
- Start date
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Welcome from Mississippi. Worked in Roswell for a while. Ruidoso was a great day trip for us.
Jim
Jim
Welcome from Ohio. I’m watching your fish thread as I’d like to do some smaller catfish and carp.
kruizer
Master of the Pit
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