So glad to find this forum!
I'm a deer and duck hunter and have been gradually adding to my food processing collection. I've always enjoyed processing my own meat rather than taking it to a processor. Something about doing it yourself adds to the satisfaction - not to mention the joy of giving away some of the harvest.
Last week I upgraded to a commercial grinder (shot 4 deer so far this year and the basic model was too slow!) and also purchased a Masterbuilt 30" Sportsman Elite Window smoker from Cabelas. I've already smoked 10 lbs of venison/pork brats and a rack of pork spare ribs for dinner last night. Although everything turned out very good, I wish I had found your forum first! I will definitely be trying the 3-2-1 method next time.
Next on the smoker list is 10 lbs of teriyaki snack sticks. The recipe calls for 1 hour at 100 degrees with no smoke, 4 hours at 125 degrees and then 1 hour at 170 degrees. Sounds reasonable to me. Thoughts? I don't quite get the first step.