- Sep 9, 2017
- 6
- 10
Hello. I'm new to the forum and looking forward to learning about smoking. I started smoking meats in Ok in the 60's, sitting all night on the banks of the Arkansas hand turning a
wiener pig over a pit of wood and rocks, drinking shine from mason jars and listening to my uncles pick and sing. My first smoker was in Wa and it was a fridge that my brother and I converted with a hole in the top left side and a hot pan for chips. We mostly smoked salmon from the Columbia River.
While stationed on Oahu in the early 70's I was lucky enough to help fire three luaus. I moved back to Wa. And again luckily met a Mexican immigrant who taught me how to cook cabritto over an open pit. I moved to Tx in 1981 and bought my first backyard Weber. It's been a gradual learning experience since in which I've maybe learned 5% of what I need to know about smoking meat. My son and are on a quest to learn and invest in some good equipment.
wiener pig over a pit of wood and rocks, drinking shine from mason jars and listening to my uncles pick and sing. My first smoker was in Wa and it was a fridge that my brother and I converted with a hole in the top left side and a hot pan for chips. We mostly smoked salmon from the Columbia River.
While stationed on Oahu in the early 70's I was lucky enough to help fire three luaus. I moved back to Wa. And again luckily met a Mexican immigrant who taught me how to cook cabritto over an open pit. I moved to Tx in 1981 and bought my first backyard Weber. It's been a gradual learning experience since in which I've maybe learned 5% of what I need to know about smoking meat. My son and are on a quest to learn and invest in some good equipment.
