How are all of you this fine day? Allow me to introduce myself: My name is Ryan, most folks call me Rainstar on account of that bein' my surname and a lot easier to remember. I am currently coming to you from Lakewood, California. Let me first start off by saying that I've lurked through this forum on a few occasions and have always found some useful information that being said I will say that it is my very good pleasure to join you all. I am a professional chef and have been in the food industry for about 10 years now. I got my start serving in the United States Coast Guard where I cooked aboard many ships. After my six year enlistment and wonderful culinary mentorship I decided to further my education by attending culinary school at Orange Coast College which has the reputation of having one of the finest culinary programs in Southern California. It was while attending school that I really fell in love with the science and art of curing, pickling, smoking and preserving (what in the industry we call Garde Manger). I have a love affair with all things pork and make absolutely anything and everything I possibly can. I have an affinity for making sausages of all sorts and am always experimenting with new brines and cures. I have used many types of smokers; everything from your top of the line "Smokin' Tex" electrical smokers to a simple charcoal smoker, to pure wood smokers. I am currently using a propane smoker which tends to suit my spacial and climate needs for now. I currently do not have capabilities to cold smoke but will be pursuing options for doing so in the future.At any rate I welcome the ensuing knowledge I'm bound to absorb by those more experienced than myself and I look forward to maybe passing on a bit of advice that I've got to offer from time to time.Cheers amigos, A pleasure to meet with you all!
