Novice Smoker and Homebrewer

Discussion in 'Roll Call' started by brentforsberg, Apr 4, 2012.

  1. brentforsberg

    brentforsberg Newbie

    Good day!  My name is Brent Forsberg and this is actually the first chat room I have ever become a part of.  I live in Holt, Michigan, just outside of Lansing.  I started homebrewing about 14 years ago as well as started using a smoker that was charcoal based that I won at ducks unlimited.  They seemed to go hand in hand because both took a couple days prep time and all day with friends and cold ones preparing food and beer.

    I am a novice when it comes to smoking but have made a lot of Jerkey, Sausage, ribs, pulled pork, and smoked salmon. Don't really like the taste of fresh water salmon caught fresh but throw it in a little brine for 24 hours and stick it on the smoker and it comes out great.  My smoker now is just a small 5 rack black box that runs off propane and has a tinder box.  In the winter I wrap it with a fire proof blanket to get it to hold temp.

    My beer brewing kit is an old army stock pot and a square cooler with hacksawed dryfit copper to make the wort.  I have fun with both and most of the time what I make turns out well. 

    I read the note regarding the easter ham and didn't realize what I was getting into when I bought it, but figured I could still have fun with it even though it won't be cured.  I look forward to learning more about smoking meat and getting better products out!
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Brent and [​IMG]to SMF - we have several homebrewers here as well 

    Please do us a favor and update your profile to include your location 

  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF.
  4. brentforsberg

    brentforsberg Newbie

    Thank you guys!  I have updated my location but it is not showing up.
  5. [​IMG] I am a homebrewer also. Nice to have you with us.
  6. brentforsberg

    brentforsberg Newbie

    Four taps in the pic. Great set up!  I have been wanting to set up a tasting night where I make some different styles of beers and pair it with sausages and other smoked meat.  I have thought about using homebrew in marinades and brines but I find it to hard to dump bottles of it in when cooking:)
  7. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 
  8. Dump a little. Drink the rest. That's what's nice about the taps. I can measure out whatever I need.
  9. Welcome to SMF....Glad you joined us.....[​IMG]..

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