Hi, I'm Marty Leach from Pleasanton, CA. I have been BBQ'ing for some time and I have quite an arsenal of smokers. Big Green Egg, UDS, Santa Maria pit, MAK One star pellet, Weber 26", Weber Performer, Hasty Bake Gourmet, etc.
I recently completed building a cold smoke house based on Cowgirl's design (http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html). I have become quite interested in Charcuterie and am looking forward to getting some tips from this forum.
I have done cold smoked Lox, Bacon, cheese, Lamb Osso Bucco (just for the smoke flavor) and have really been enjoying the cold smokehouse.
I love making Pastrami and cooking Tri-tip on my Santa Maria pit that I made a couple years back.
Marty
I recently completed building a cold smoke house based on Cowgirl's design (http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html). I have become quite interested in Charcuterie and am looking forward to getting some tips from this forum.
I have done cold smoked Lox, Bacon, cheese, Lamb Osso Bucco (just for the smoke flavor) and have really been enjoying the cold smokehouse.
I love making Pastrami and cooking Tri-tip on my Santa Maria pit that I made a couple years back.
Marty