- Jun 12, 2014
- 56
- 10
Excellent site, just joined today, my name is Joe S. live in the north valley of albuquerque. I have a cheap charbroil offset smoker and a small vertical brinkman, and sometimes i use the shed as a smokehouse. prefer to burn down a thicket of wood an add oak and a small amount of mesquite charcoal, usually use a combo of hickory and some fruitwood, apple, crabapple, plum, fig, pear...big fan of salt and smoke. i mainly smoke sausages, brisket and tritip, i'll do a bird on TGiving. Mainly a sausagemaker, so i'm working on recipes, currently working on a chinese 5 spice sausage, beta turned out good, but not awesome.
