Good Morning All!
Well I am a recent purchaser of a Master-built Electric Smoker.
I have used lots of smoker boxes on the grill and enjoy the taste.
I really wanted a smoker to process my deer meat. I have been a dehydrator for a long time, and now that my spices are in order for jerky, I wanted to start making smoked jerky, summer sausage and linked sausage.
I got the smoker in Jan of this year and so far I have smoked pork loins, Boston's, chickens, peppers, bacon, venison, and turkey legs.
I want to learn how to cold smoke cheese. You tube has been my staple, but I have pulled recipes and info from this forum for the last couple months.
My processes have been pretty steady....I like to fill the wood and liquid and kick the smoker to high gear, then drop down to 200ish. Once there, I fill the smoker and go buy internal temps. However, the pork loins are tricky for me, as they seem to be very touchy. I have dried out a couple so far (lol).
I like using dark beer and tequila when I smoke. I prefer rubs. I use the tablespoon ratio for building them, however, I like to use olive oil on the meat to make a paste out the rub.
I look forward to any wild game recipes or techniques that you all my have.
Oh, yea....I am a retired warrant officer and live in Enterprise, AL.
See you round the forums.