Smokin Papa
New member
Wanted to say I’m glad to be part of this forum. I am not yet a Smokin’-It family member…but will be ordering my SI #5D Wi-Fi tomorrow along with a Bella CSG! After more than 6 months of research, finding, deciding and debating which model, I said go big or go home. We’ll see if there is a way to make it a business expense. If not, I’ve got til Oct 2023 to come up with the taxes.
I’ve been making homemade sausages on my Traeger but with limited space and the lowest temp I can go is 165f, I just can’t get the results I know I can get with Smokin’ It. Plus I’m wanting to get into snack sticks and jerky. Of course I can do all the other meats, ribs, pulled pork and brisket with it.
After going on dialysis in 2015, having to retire my photography business and finally getting a kidney transplant just before Covid, I had to find something I could enjoy doing at home. Smoking meats and especially sausages was it. Maybe it started while on dialysis and they drilled into our heads- “Protein, protein, protein! Eat protein before you eat anything else!” I’m just continuing on with that.
I look forward to learning and contributing on this forum. Thanks!
I’ve been making homemade sausages on my Traeger but with limited space and the lowest temp I can go is 165f, I just can’t get the results I know I can get with Smokin’ It. Plus I’m wanting to get into snack sticks and jerky. Of course I can do all the other meats, ribs, pulled pork and brisket with it.
After going on dialysis in 2015, having to retire my photography business and finally getting a kidney transplant just before Covid, I had to find something I could enjoy doing at home. Smoking meats and especially sausages was it. Maybe it started while on dialysis and they drilled into our heads- “Protein, protein, protein! Eat protein before you eat anything else!” I’m just continuing on with that.
I look forward to learning and contributing on this forum. Thanks!
