Hello there from Reno, NV!

Discussion in 'Roll Call' started by leakyspoon, Jan 17, 2015.

  1. Greetings, everyone. My name is Pam and I've been lurking these forums for quite a long time whenever I had a question or started a new adventure. Great bunch of people combining knowledge and kindness, is what I see.

    I'm a very newly retired chef. I've been smoking and curing meats for years, but there are always new things to learn, right? Currently, I have a Charbroil grill/smoker, a vertical propane smoker, a little bullet-style smoker and a Little Chief. I also have the A-MAZE-N 5x8 box which I am using at this moment to smoke some jalapeno-cheese snack sticks.

    My husband is in process of building a nice sized smoke box that will be large enough to hold a whole ham. I'm hoping he's done this weekend (I'm taking pictures :) )

    My brother owns a distillery here in town and has been raising a pig that was fed only local whisky grains and left-over milk. It's been butchered and I'm waiting to get my hands on it. My portion of his "job" is all the curing and smoking I can do. I can't wait! My curing chamber is ready to go and so am I!!

    Anyway, it's good to finally be "legit" and join this group. I've been absorbing all the smoker build pictures and advice. You guys sure do some amazing things!

  2. [​IMG]   Good afternoon and welcome to the forum, from a sunny, windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

    leakyspoon likes this.
  3. 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.
  4. Good morning Chef, Congrats on the new hobby  Be sure and post pictures of your equipment and smokes. And will your brother be sending out samples ?

  5.  Welcome to the forum. I am looking forward to your posts.


Share This Page