Hello from Port Byron!

Discussion in 'Roll Call' started by twschmidt, Aug 12, 2014.

  1. Hi Everyone,

    I'm Terry from Port Byron, IL.  I've been hot smoking meat for years, but last summer we moved out to the country and started raising some pigs and ducks so now I'm also getting interested in dry curing and cold smoking to increase my options for processing all of this meat.  I'm always interested in DIY projects, and am willing to share my knowledge of electronics if anyone needs help building a temperature controller or other environmental controls.  I've worked with Arduinos and BASIC stamps, and recently built a temperature controller using a MyPIN TA4 PID controller.  So if you need help or have questions about this, just let me know!

    I've gotten proficient at smoking ribs, brisket, pork shoulder, etc. and I've also found success making bratwurst, andouille sausage, and bacon.  I'm now looking to perfect a good wet-cured ham and learning how to cold-smoke meats, especially fish and bacon.  My Original Bradley seems to run a bit warm for this purpose, at least in the summer time!  I intend to build a special-purpose cold-smoking unit soon, with the hope that I can use it this winter.

    Well, I guess that's all for now!  I look forward to meeting you all in the forums!


  2. 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...
    Happy smoken.
  3. Hello Terry, and welcome to the forum, Great place to learn and share and a bunch of good people. also looking forward to seeing your build.

    Gary S

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