- Apr 22, 2016
- 6
- 10
I've been mining smoking wisdom from this site for years, but I'm just now registering for an account. I'd like to thank everyone for all of your help (a few people come to mind...Tom, DaveOmak, Mr T, Shetesh). I live in Salt Lake City, which is dry and about 4,500 ft in elevation. Smoking up here is definitely very different from other places. I've had the same tiny smoker and AMAZN for several moves (Deep southeast and Nevada low desert).
I've mostly cold/warm smoked so far (bacon, a little cheese, salmon), but I've done some hot smoking as well (occasional pork butt or ribs, bacon). I'm still very much a newbie to smoking because I don't have much time or space to dedicate to it. I hope to continue learning from this forum, and I'm in the midst of experimenting and hope to post the results soon if I can just figure out how to get enough air flow through my Shetesh-like setup to get a fuller combustion instead of having a trail of black pellets or sawdust.
I've mostly cold/warm smoked so far (bacon, a little cheese, salmon), but I've done some hot smoking as well (occasional pork butt or ribs, bacon). I'm still very much a newbie to smoking because I don't have much time or space to dedicate to it. I hope to continue learning from this forum, and I'm in the midst of experimenting and hope to post the results soon if I can just figure out how to get enough air flow through my Shetesh-like setup to get a fuller combustion instead of having a trail of black pellets or sawdust.
