This is my first time in any forum but couldn't pick a better one to start with. I'm from WI and have been smoking your typical meats for about 10 years now. Helped my Dad smoke Italian sausage since I was little. Now my Dad has passed and at 44, I'm currently in the process of trying my first batch on my own in my smokehouse I just built (pic attached).
. I'm very excited to try it out. I have forgot a few details since I haven't done it in a while so I found some great info from this site. Take care and will let you know how the maiden batch turns out!
