Thank you, all!

Discussion in 'Roll Call' started by idahofarmer, Jun 3, 2014.

  1. idahofarmer

    idahofarmer Newbie

    I'm a tree farmer in northern Idaho. Used to smoke rabbits and pork in an old (and did I mention UGLY) frige way back in the dark ages. Electric hot plate, fresh alder pieces of wood, and an warped, cracked cast iron skillet. Now we're raising rabbits again and I'm ready to smoke them. We also run a bed and breakfast on the family farm where I've lived most of my life. We're thinking of either an ugly drum smoker or making one out of the oven of a stove. I'm looking forward to asking the pro's for lots of advice. Thank you all very much!
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


    This isn't mine but as you mentioned an old ugly fridge smoker I thought Scooter's fridge might inspire you.
  3. Hello and welcome from East Texas, sounds neat, B & B, smoked meat and rabbits . I like rabbit been a long time, always fried them, smoking sounds good, anything smoked is better to me.

    Gary S

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