Why can't all things be smoked?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Oct 14, 2017
Hello, all. m3taldoc here. I'm new to forums, so forgive me if I do something stupid.

The name is because I'm a metallurgist, not because I like 80's Heavy Metal Bands.

I'm relatively new to smoking and sausage making, and have found this site to be chock full of good information. Thanks for that. Before joining, I've smoked a few pork butts, beef brisket, chickens, Italian sausage (homemade and store-bought), and made a batch of snack sticks.

Today, I'll be smoking salt (as gifts), rice, and prepping for kielbasa tomorrow. It's gonna be a busy weekend.

  • Like
Reactions: Rings Я Us
giphy (2).gif

Sounds great!
Have a safe weekend . Welcome aboard.
John B
Good morning and welcome to the forum from a warm and sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Welcome to the best place for smokers. After devouring mac and cheese after coming off my smoker its my favorite side for all my smoked meats. I just cant eat it anymore unless its smoked lol. So yea I think the answer to your question is YES everything can be smoked period. Choosing the right wood smoke though is the key. I've done apple wood chunks with pork chops. I like some hickory with most meats and used it with mac and cheese yum. I am starting to try some oak and cherry too. Everybody has different tastes and preferences you just have to experiment and try different ones and find what best suits you.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads