Getting a pig butchered Friday - first time!!

Discussion in 'Roll Call' started by charmcity smoke, Jan 14, 2014.

  1. Hello Smokers!
    I'm in Baltimore and getting my first pig butchered (raised by friends in the country, I am in the city) Friday! I'd like to smoke my bacon and make sausages but need advice on selecting the right tools! I'm looking for a smoker that is relatively simple doesn't cost $$$$ for this beginner. I've heard that the Big Green Egg can be used for both grilling and smoking so I am tempted. Does anyone have good/bad experiences they can share? Any other recommendations?!
    Can't wait to get started!!
    Woo hoo!!
    CharmCity Smoke
     
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   I have never had a Big Green Egg but I do have a friend in Dallas, who's son bought one and liked it so much he bought one too. They swear by them, but I think they end up doing more grilling than smoking. I am quite sure there is a member who owns a BGE that can really shed some light on the pro's and con's ------ Good Luck

     

    Gary

     
  3. frosty

    frosty Master of the Pit

    Welcome CharmCity Smoke.

    Sounds great!!!

    The BGE is good, but some say it is a little small.

    If cost is a consideration, you might try searching on UDS (Ugly Drum Smoker)  in the search function at the top of the page.  You could save $ and get experience on what works for you. Food grad barrels are pretty cheap, and you can make one in a weekend.  They last , and you have a"custom made" smoker.

    Just an idea.

    Good luck!!!

    [​IMG]
     

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