Hey all I finally pulled the trigger and joined in so that I can get more input and maybe help out some with what I know.
we live on a small family farm in north western WI (Milltown) we are just over an hour northeast of the St Paul MN. the kids raise sheep for 4-H and FFA and a couple for the freezer. my second boy has a strong interest/passion for smoking and has been helping with cooks and a few local cook offs. i use to do some catering but got out for a while need to get all the permits and commercial kitchen be for I get back inn.
I started roasting hogs 30 + years ago, and now i am a Butt guy along with any thing else that i can get on the smoker. I love to smoke boneless leg of lamb on the smoker it has become my trade mark.
currently cooking on a home made reverse smoker but over the last few years it is showing its age so trying to come up with a new plan also a couple of charcoal grills
thanks in advance for all the help
we live on a small family farm in north western WI (Milltown) we are just over an hour northeast of the St Paul MN. the kids raise sheep for 4-H and FFA and a couple for the freezer. my second boy has a strong interest/passion for smoking and has been helping with cooks and a few local cook offs. i use to do some catering but got out for a while need to get all the permits and commercial kitchen be for I get back inn.
I started roasting hogs 30 + years ago, and now i am a Butt guy along with any thing else that i can get on the smoker. I love to smoke boneless leg of lamb on the smoker it has become my trade mark.
currently cooking on a home made reverse smoker but over the last few years it is showing its age so trying to come up with a new plan also a couple of charcoal grills
thanks in advance for all the help
