SteveKitella
New member
Hi everyone, Steve here, I just got the series two blue smoker a couple days ago for a few reasons. The main reason is to get a more consistent temperature when smoking/ slow cooking. Two - it was less mess than using charcoal. I live in Kelowna B.C. Canada, and we have access to fresh salmon, beef and pork ribs etc. I've been smoking meats for probably ten years or more, on my kingsford charcoal. Smoker, so I know a fair amount about smoking meat. The main lesson I've learned over the years it to ensure you use the right wood for the product you're smoking. Fish taste better with a light smoke of fruit wood, Apple or cherry is perfect. Hickory, mesquite and Adler is great for ribs, pork belly and hams. Poultry I'd use cherry or Apple as well. I just aquired a bag of Jack Daniels cask chips... Worked well with beef jerky. I see some of you guys cook just about anything on your smokers! I'm not that much of a fanatic, pretty much the meats I've mentioned is my menu, but I'm always on the look out for something new to try. Looking forward to seeing what else you guys smoke on yours and hope this blue baby continues to do a good job for years to come. Cheers everyone ! ?
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