Newbee from Washington State

[Copasspupil]

New to here, but not a BBQ/Smoking maker.  I started out with a Smith and Wesson from 2004 - a line of Traeger which I learned to smoke meats for around 12 years before I decided to venture out to learn the Santa Maria style of smoking and a year later built my second smoker - stick burner and have nee hooked ever since.  Simply put, I love the process of curing, aging and smoking meats.  I joined this group to learn from each of you to make my food better.  Thanks for letting me join!

Dan from Enumclaw, WA

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[swthorpe]

Welcome from Delaware, Dan!   Please feel free to share your own expertise as well!  Cheers

[Copasspupil]

Appreciate that!  In the last 7 years, I have really gotten into making bacon. Recently just discovered the EQ method and my family now loves my bacon. I do traditional pork belly bacon, buckboard, Canadian and pancetta. Two months ago I tried my hand at aging a NY strip and have another one going right now with a age date of 35 days just in time for father’s day.  I picked up a True GDM-12 and will transfer it into it tonight as I just get it ready with the fans and temp monitor.

I enjoy all types of cooking, smoking and bbqing. I really want to learn more about charcuterie. The science behind flavoring, preserving and eating what has been done for years has really caught my interest.

Thanks,
Dan

[Hank R]

Welcome Dan from western Canada just north of you a bit.

[TexasSMK]

Welcome from Maryland Dan.  Wife and I just returned from vacation in Washington.  We had a great time.  Tons of great info on this site, enjoy.

[old sarge]

Welcome Dan from SE Arizona.