Good morning, all. I bought my husband a Cajun Injector smoker for Christmas but, like so many things, I am the one who will be using it! We raise our own chicken, beef, and pork, and I am always looking for new and exciting ways to prepare this already awesome meat. We live in Circleville, Ohio which is just south of Columbus. I work for the local police department as a dispatcher and several of my officers own smokers. They all have their own opinions on what kind of smoker works best as well as on ways to prepare the meat. I opted to start out with an inexpensive smoker just to see how much we would use it. I have already tried to smoke some split-half chickens and a three pound pork shoulder roast with mixed results. I am really excited to find this forum and hope to get some good advice as I learn about smoking all kinds of food!
