Long time food eater, newbie smoker here. My name is Frankie and I'm from The Pacific Northwest, Washington state. I own and operate a tattoo shop. I've been grilling for a long time but just started smoking. I butchered and processed my hog a couple weeks ago and finally smoked my first rack of ribs. Used a custome built file cabinet smoker to do the ribs. I over did them by a bit but they were great. Also got some bacon that I should be smoking in the next day or two. I do some homesteading and plan to be smoking meats on a regular basis. I raise chickens and have a couple food gardens. I also am raising a turkey that I plan to butcher and smoke for this Thanksgiving, and I do a pig a year.
Smoker I had made. Top is for hanging meat. First rack of ribs I've ever done. Plus my pig I just butchered, plan to smoke a bunch of it.
Smoker I had made. Top is for hanging meat. First rack of ribs I've ever done. Plus my pig I just butchered, plan to smoke a bunch of it.
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