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  1. ljumstot9718

    Need Advice

    Considering purchasing an Englander Pellet Smoker from local Southern States Co-op. Had my hands on the unit, it's solid heavily built and the price at 799.00 is tempting. What does everyone think about this smoker? Thanks.
  2. ljumstot9718

    Traeger or Louisiana ?

    Looking for smaller sized smoker than we use now, which is a commercial sized one, any suggestions...thanks.
  3. ljumstot9718

    How do I get more smoke flavor...?

    Been happy with look, shred and tenderness of our boneless pork butts, but not as much smoke flavor as I'd like. We use hickory, oak and some apple and smoke till meat is 150 internally. We use a Super Cooker smoker. Any advice would be appreciated. Thanks. Pulled pork (1,444k. jpg file)
  4. ljumstot9718

    Greetings from Wild, Wonderful West Virginia

    I am so excited to have friends who can be excited about the same thing as I am, preserving and enjoying meat. Don't think I would make a very good vegetarian, LOL. I am located in the Eastern Panhandle of West Virginia in part of the state called the Potomac Highlands. We are between 1500-3000...
  5. ljumstot9718

    Need advise on smoking venison.

    Have been a hunter for years but am new to smoking. I smoke on a retrofitted brinkman beefed up with a gas burner underneath. I have smoked pork and turkey successfully. I am looking to smoke whole hams and tenderloins. Realizing venison is lean, any thoughts on added moisture, seasoning, temps...
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