Hello from SE Michigan!

[donmcjr]

Hello all! Don here. I have had my home on 6 acres for 4 years now and I planted the Food Plots and have great Deer Hunting and I live 20 Minutes from either Lake Huron, the St. Clair River or Lake St. Clair... So I fish all the time too!

I got into making Maple Syrup and I have Honey Bees for Honey too. I also make Mead (Honey Wine).

One thing I always wanted to do when I got my own house was build a smoker...so now I'm gonna!

I'm a bit confused though... I had an electric smoker before and smoked fish with a Brine. Always wanted to do beef or Venison or a Turkey but never did.

I've been reading a bit about building a smoke house but are they just for cold smoking?

Also what's the difference between Cold Smoking and Hot smoking? I'm sure after I post this I will be reading the answers here but it's my intro and I am gonna ask!

I had what I thought was cold smoked Salmon once... I think he called it Lox... Well it was tastey but seriously 8 hours later you'd thought I took 5 laxitives and I asked him if he was sure it wasn't called LAX lol!

So can I build a Smoke House to Smoke like I did in the Electric SMoker I had for the fish?

Thanks my basic into and questions and I think I'm really gonna like it here!

 

[gary s]

[h1]

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  ........  [/h1][h1]  [/h1][h1]Gary[/h1]

 

[GaryHibbert]

Hey Don 

Welcome to the forum.  You'll find lots of great info here--just ask.  About the lox--did you eat it on rye bread with cream cheese an thinly sliced onion?  Or did you just jump in with both feet and gobble it down??  It is pretty rich.  LOL  BTW I love mead and have been making it for 10 to 15 years

Gary