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Discussion in 'Roll Call' started by kgray000, Jan 8, 2016.

  1. kgray000

    kgray000 Newbie

    Hello all,

    I'm a new member to the chat rooms but have been the visiting site for some time.

    I'm a central PA resident and have been handling my own meat for some time now. (I retire in September)

    I currently use three smokers mostly; a converted warming closet with a gas burner from The Sausage Maker, an offset barrel smoker from Horizon, and an original Bradley smoker. Over the years I have used many others but these are the 3 currently in the garage and if for some reason my garage would burn down I would replace exactly what I have right now.

    I smoke a lot of stuff but if I had to provide a short list it would be; chicken, salmon, butts, and brisket. All either sliced, jerked, or stuffed. Lots of venison in there as well.

    kgray000
     
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.

    I'm a central PA resident and have been handling my own meat for some time now.

    That's a little too much information. :yahoo:
     

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