Hi there, I've been lurking in the forums for a couple weeks, but finally decided to join, so I can participate and ask some questions. I built my own cold smoker about 6 months ago, the idea having stewed for awhile after watching that episode of Good Eats, where Alton Brown makes a smoker out of a hot plate and some ceramic pots. I live in San Francisco, and I don't have a yard or lawn or much of an outdoor area, so I built a cold smoker using a 10gal can and a soldering iron.
I've smoked a few things in the smoker, with limited success, and I'm here to learn, share my experiments, and hopefully make some really good food in the process.
I'm pretty new to curing and smoking, but I consider myself competent in the kitchen, and regularly make breads, roasts, stews, curries, fried foods, steamed things ... I like a ton of different foods, and frequently try to make as much as I can from scratch.
My latest challenge has been homemade bacon, which I've already gotten some good tips on from the forum. I'm looking forward to getting some of the fundamentals "down pat."
sh
I've smoked a few things in the smoker, with limited success, and I'm here to learn, share my experiments, and hopefully make some really good food in the process.
I'm pretty new to curing and smoking, but I consider myself competent in the kitchen, and regularly make breads, roasts, stews, curries, fried foods, steamed things ... I like a ton of different foods, and frequently try to make as much as I can from scratch.
My latest challenge has been homemade bacon, which I've already gotten some good tips on from the forum. I'm looking forward to getting some of the fundamentals "down pat."
sh
