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  1. Those look great. Thanks.
  2. Homemade Corned Beef

    I know when I cold smoke with my bullet type smoker, I have put ice in the pan versus water and only used a couple of briquettes at a time.
  3. One of my favorites There's a few microbreweries here in MT that I need to try as well.
  4. Spice Storage Ideas

    Honestly, I got the picture from googling "sliding spice rack". Got the actual one from Bed, Bath, and Beyond for something like $20. I didn't see any on a quick search of their website. Bet that if they don't have it, amazon will.
  5. Spice Storage Ideas

    My most used spices go into something like this. The rest are in a cupboard next to the stove.
  6. Greetings :) :)

    Welcome roysmith178. What all do you like cooking? Look forward to seeing what you make.
  7. Thanks for the warm welcome all. I truly appreciate it. Okanagancook, I do get my beef locally sourced. I buy a half cow at a time from my old neighbor. I don't know of a lot of sheep where I am, although I know there are some sheep ranchers throughout the state. There's a pretty good butcher close by and I think he sources as much as he can fairly locally also. There's a couple farmer's markets that run here, but only in the late spring/early summer through fall. kayb, lately I've been cold smoking. Typically cheeses (cheddar, mozzarella) although going to try some Gouda along with the others this weekend (I hope). I have also smoked some bourbon. Definitely a little different taste, and I do kind of like it. Learned not to keep the bourbon under the mozzarella in the smoker with the first batch I did. Hope I got all the questions answered. If not, keep firing away. Always willing to help where I can.
  8. Hey all, New member from Montana. From the browsing I have already done, I can tell there is a TON of stuff I can learn right here, and I look forward to it. I have a bunch of interests cooking wise (smoking, bbq, various cuisine types) but I am just a simple home cook hoping to become better. Thanks for having me here.