I have been viewing this website for a few weeks now and like what I see. I started in the business of smoking meats when I was only 7 years old, I'm 75 now. I spent every Saturday of the year and most days of the week during summer break working in my fathers sausage and smoked meats factory in Cleveland, Ohio. At age 12, I was deemed worthy to clean the large walk in smoke house every Saturday....dirty job but it paid well and allowed me to buy whatever candy I wanted.
I live in the Pacific N.W. and smoke allot of salmon. I smoke pork ribs regularly( did a rack yesterday), as well as Pork shoulder, and brisket. I will be making corned beef/pastrami in the next week or so. I have also made lox and smoked cheese in the past.
I started with a Little Chief smoker and used it for about 40 years...actually went through about 5 of them. I have been using a Masterbuilt Electric Smoker for the past 10-12 years. I have included a pic of my set up on a cart. "Have smoke will travel". I look forward to learning new cool smoking stuff on this forum
YUM YUM EAT UM UP
I live in the Pacific N.W. and smoke allot of salmon. I smoke pork ribs regularly( did a rack yesterday), as well as Pork shoulder, and brisket. I will be making corned beef/pastrami in the next week or so. I have also made lox and smoked cheese in the past.
I started with a Little Chief smoker and used it for about 40 years...actually went through about 5 of them. I have been using a Masterbuilt Electric Smoker for the past 10-12 years. I have included a pic of my set up on a cart. "Have smoke will travel". I look forward to learning new cool smoking stuff on this forum
YUM YUM EAT UM UP
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