NE Wisconsin.

[ramjet]

New guy here Imhave been lurker for some time the amount of knowledge is second to none. Great help.

I use GM pellet grill and I made a cold smoker that is fired with green wood it stays below 100 deg and the amount of smoke is controlled by a very small air compressor and air regulator.

I am making my first run at bacon it is brining now in pops brine mix.

I have successfully cold smoked salmon, made jerky and smoked turkeys, chicken wings and even pizza.

 

[themule69]

Welcome to the group Ramjet.

Not sure you will be happy smoking with green wood. Why are you using green wood?

I'd like to see pics of your smoke generator.

Happy smoken.

David

 

[kathrynn]

to SMF!  We are so glad you joined us!

Jeff offers a free 5 day E-course.  It is packed with great information anyone can use no matter your experience level!

http://www.smoking-meat.com/smoking-basics-ecourse

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know before plunging into the forums.

http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[seenred]

Welcome to the forums! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red

 

[s2k9k]

:welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!

 

[oldschoolbbq]

Welcome to the SMF. Hope you enjoy it enough to call it Home...

Send some Q-view of your Smokes and anything else...

Have fun and as always . . .