Howdy from Japan

Discussion in 'Roll Call' started by thinblueduke, Jun 5, 2014.

  1. thinblueduke

    thinblueduke Meat Mopper

    Hello all,

    After being led here by Google dozens of times, I figured I might as well sign up!  I'm originally from Chicago, but have been in Japan for about 15 years now.

    I've had my ECB for about a year, and I mostly smoke pork shoulder and Coho salmon (cold and hot).  I also do chicken, pork belly, bacon, meatloaf, and sausage on occasion.  Next on my list are cheese and potstickers.

    I'm a bit limited in terms of resources, including space.  Fuel (charcoal briquettes, gas, electric, even wood) is quite expensive here, but lump charcoal is reasonably affordable at about $8 per 20-lb. bag.  The easiest woods to find are oak and cherry.  I can get hickory in chip form, but mesquite is completely unavailable.

    I've recently started getting into modding my ECB even further than the usual mods.  At the moment, I'm trying to get her to run on portable gas "cassettes" (butane canisters) and on a hotplate.

    I'm looking forward to learning a lot here.

    -thinblueduke
     
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Danny

    http://www.smoking-meat.com/smoking-basics-ecourse
     
  3. Good morning and welcome from East Texas. Started on a ECB, (still have one)  glad you joined the group.

    Gary S
     

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