Smoke Rising
Is lookin for wood to cook with.
Hello everyone - Aaron here! I started smoking meat 15 years ago or so on a Weber Kettle. I upgraded (albeit barely) and have been smoking meat on a cheap Char Griller offset for over 10 years. She’s basically only seen pork (and all kinds of pork), but is starting to wear out. I was luckily enough to convince my wife to let me purchase an Old Country BBQ Smokehouse vertical smoker that I am eager to use. When researching the smoker, I found that several members on this forum had already purchased it. I enjoyed reading posts and the information on the Brethren site, so here I am.
Finding pork to smoke has never been a problem at our house. My work experience probably gives me a different perspective than a lot of forum members, but I suppose I have been lucky in life as I have always worked in Food Safety and/or Quality Assurance for two of the largest pork company’s in the US. I love some smoked pork, but I now have the space and time to add some poultry, beef, and sausage links to the mix. I plan on looking here specifically for tips on things other than pork……and maybe try a fatty!
Finding pork to smoke has never been a problem at our house. My work experience probably gives me a different perspective than a lot of forum members, but I suppose I have been lucky in life as I have always worked in Food Safety and/or Quality Assurance for two of the largest pork company’s in the US. I love some smoked pork, but I now have the space and time to add some poultry, beef, and sausage links to the mix. I plan on looking here specifically for tips on things other than pork……and maybe try a fatty!
