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Discussion in 'Roll Call' started by butchdon, Aug 24, 2015.

  1. butchdon

    butchdon Newbie


    I've been to the forum before. Has subscribed to Jeff's newsletter and bought the rub recipe.

    I'm in Everett WA.

    I have an older MES. There was a garage sale a couple;e of years ago  with lots of salmon gear for sale. The vintage lures we already sold. I said, "with all this stuff there must be a smoker?". "There is, it's on the porch. We're asking $100." I  ran to the cash machine right there. I had been using a Pop-geer smoker, I also had a Little Chief.

    I use Traeger pellets which I get at Costco when they have the kiosk setup.

    I've done salmon, turkey, black cod, ribs, bread crumbs, and chicken. I want to do cheese, which is what brought me here recently. The Amazen Pellet Smoker get here tomorrow.

    I will also try salt. I hear pepper is had to penetrate with the smoke.

    MY son did some cheese using a new lead free solder iron to cold smoke his cheese. It was pretty good.
  2. [​IMG]   Good evening and welcome to the forum, from a pretty nice day  here in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.


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