I have been on here this morning getting an education and look forward to spending endless hours on perfecting my skills. What a great site!
I have been making smoked Salmon and Venison jerky for years in the oven and in my electric little smoker. With some good preparation and baby sitting they both did ok. At one point I even converted two old ovens into electric smokers but like the oven and little chef, it was high maintenance and time consuming to smoke anything. Not to mention there was always some inconsistencies in the final product. I always had good reviews from everyone who helped devour the 60 pounds of jerky each hunting season (and yes, most of the deer went into jerky) as well as the fresh smoked salmon but it was time to upgrade. This last week I purchased a new Bradley 6-Rack 108-Liter Digital Smoker. We have already smoked a few chickens in it and I never knew chicken could taste so good. The family liked it so much that I have two more in the smoker right now for dinner.
Again, what a great site,