Hey guys,
I'm new here but consider myself to be moderately experienced at smoking. After reading LOTS of threads here, I finally decided to join.
I live in Michigan just north of Ann Arbor (with roots in N. Carolina, Kentucky and Texas) have spent considerable time in Michigan's northern wilderness and have been cooking outdoors for 40+ years, using any and every technique I could imagine. As mostly a minimalist/naturalist or survivalist many of those cooking techniques were quite primitive and involved trapped, hunted or otherwise foraged for game.
It wasn't until about 10 years ago I decided to kick up my culinary skills by adding more traditional smoked meats to my repertoire (after I got a little old to be traipsing around the woods all the time)
I hot and cold smoke using primarily up right smokers from wood and charcoal fired to electric and propane...from a large homemade smoker shed to manufactured smaller models and since I'm a minimalist at heart all have been inexpensive or built from recycled scrounged materials.
I've smoked to some degree of sucess everything from salt and spices, vegetables, cheese and boiled eggs to about every piece of meat i could get my hands on with my favorites being full briskets, pork butt roasts & ribs (right...seems to be about everybodys favs) AND SMOKED CABBAGE, and did over 50 pounds of smoked meats at our family reunion this past summer. YUP, I've become addicted to smoking, giving away smoked foods as gifts and what not is my greatest pleasure...I've got a batch of salt smoking on a cold smoker with cherry wood going right now for Christmas.
That being said, I've learned alot from you folks here, look forward to learning more, and offering whatever I can to your truly informative forum. Thanks again...smokes away...
I'm new here but consider myself to be moderately experienced at smoking. After reading LOTS of threads here, I finally decided to join.
I live in Michigan just north of Ann Arbor (with roots in N. Carolina, Kentucky and Texas) have spent considerable time in Michigan's northern wilderness and have been cooking outdoors for 40+ years, using any and every technique I could imagine. As mostly a minimalist/naturalist or survivalist many of those cooking techniques were quite primitive and involved trapped, hunted or otherwise foraged for game.
It wasn't until about 10 years ago I decided to kick up my culinary skills by adding more traditional smoked meats to my repertoire (after I got a little old to be traipsing around the woods all the time)
I hot and cold smoke using primarily up right smokers from wood and charcoal fired to electric and propane...from a large homemade smoker shed to manufactured smaller models and since I'm a minimalist at heart all have been inexpensive or built from recycled scrounged materials.
I've smoked to some degree of sucess everything from salt and spices, vegetables, cheese and boiled eggs to about every piece of meat i could get my hands on with my favorites being full briskets, pork butt roasts & ribs (right...seems to be about everybodys favs) AND SMOKED CABBAGE, and did over 50 pounds of smoked meats at our family reunion this past summer. YUP, I've become addicted to smoking, giving away smoked foods as gifts and what not is my greatest pleasure...I've got a batch of salt smoking on a cold smoker with cherry wood going right now for Christmas.
That being said, I've learned alot from you folks here, look forward to learning more, and offering whatever I can to your truly informative forum. Thanks again...smokes away...