What Up!!!

Discussion in 'Roll Call' started by possumskinner, Aug 20, 2014.

  1. possumskinner

    possumskinner Newbie

    I'm Bill, new to the site. I have an off set Brinkman Smoker. I am usually making (curing, seasoning, and smoking) my own bacon. Usually about 30lb a week. My smoker is only big enough for one belly at a time, and at 3 hours of smoking a piece, ( I do 3 bellies on smoking days)  my Thursdays are spent in the back yard for 9 hours. I am in the market for an old commercial freezer, (stainless inside ) to convert into a smoker, so I can do all 3 or more at the same time. I use Kingsford charcoal & sometimes lump charcoal, along with apple and cherry wood. I'm in Iowa, hog capital of the world, so makin' bacon is a natural...LOL ....
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! What do you do with all that bacon?

    I have an offset, too, but I haven't done bacon yet. Does it drip much?
  3. Hello and welcome to the forum, from East Texas, Great place to learn and share, and a bunch of good people.

    Gary S
  4. possumskinner

    possumskinner Newbie

    I sell the bacon. Usually ALL GONE within 20 min to an hour... Drive time takes a lot of time. If I didn't have to drive, I'd be done in 15 to 20 min.
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Bill

    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

  6. Welcome to the Family!!!

  7. grillmonkey

    grillmonkey Smoking Fanatic

    PossumSkinner? I hope that isn't a moniker you had to earn!

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