Cheers from Western Washington

[skiprock]

I've looked up recipes for a while on the forum and figured I needed to join. Just have a cheap electronic smoker for now and mainly do salmon, jerky and sausage. With insulation I can get 250+° from it. I hope to get an upgrade next year as well as build a small smoke house for cold smoking.
I love all things fermented (cider, wine & beer) and make a number of things for personal use. I make spirits though at my distillery full time.
I hunt some and am getting more into cured meats. Most of our proteins come from local farmers. Also have a big garden and fruit & nut trees.

 

[wolfman1955]

SkipRock,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

If it has sugar add yeast and your on your way 

 I do a little fermenting .
Happy smoken.
David

 

[gary s]

  Good afternoon and welcome to the forum, from a very cool and nice day in East Texas. Lots of great people with tons of                    information on just about  everything.    

            Gary