- May 15, 2014
- 1
- 10
Howdy!!
I am from Alabama "Roll Tide" country! I started smoking meat a few years ago. I am currently smoking on a Big Green Egg which is a superior smoker. This weekend I am planning on building me a small smoke house -- I am so excited! I will be using a wide variety of wood choices such as maple, red & white oak, Elm, & some hickory. I purchase a lot of wood from a local saw mill and he has some lower end wood that he calls project wood. I have already cut the wood to size and now I am trying to locate a tongue & groove router bit from a local hardware store.
Back to smoking meat: I use a hickory lump coal. My specialties are Boston Butts, Ribs, Hamburgers, Brisket, Whole Chicken, and I love deer meat. I have not been so successful making deer jerky tho. I am blessed to have friends & neighbors that love my cooking! I like to use white oak scraps from where I built my youngest son a club house bed as my smoking wood. Oh how I would love to open up a high end restaurant serving only delicious smoked meat & veg’s! Well that is a little about me!
Thanks for allowing me to join.
Hanging meat
I am from Alabama "Roll Tide" country! I started smoking meat a few years ago. I am currently smoking on a Big Green Egg which is a superior smoker. This weekend I am planning on building me a small smoke house -- I am so excited! I will be using a wide variety of wood choices such as maple, red & white oak, Elm, & some hickory. I purchase a lot of wood from a local saw mill and he has some lower end wood that he calls project wood. I have already cut the wood to size and now I am trying to locate a tongue & groove router bit from a local hardware store.
Back to smoking meat: I use a hickory lump coal. My specialties are Boston Butts, Ribs, Hamburgers, Brisket, Whole Chicken, and I love deer meat. I have not been so successful making deer jerky tho. I am blessed to have friends & neighbors that love my cooking! I like to use white oak scraps from where I built my youngest son a club house bed as my smoking wood. Oh how I would love to open up a high end restaurant serving only delicious smoked meat & veg’s! Well that is a little about me!
Thanks for allowing me to join.
Hanging meat
