My name is Dave. I am from South Dakota and I have been smoking for about 2 years now with a Masterbuilt Smokehouse 30 inch Digital with a cold smoker attachment. I have been cold smoking a lot of cheese, mostly sharp cheddar and pepper jack, but have also done some provolone and muenster. I have also nearly perfected a recipe for smoked hot wings that everyone raves about. I have also smoked ribs, pork chops, pork loins, brats, brisket, and a couple turkeys. I tried a few rainbow trout a couple weeks ago but I started them too late in the day and had to finish them on the grill the next day. They were pretty good but a bit dry. I have one of those caulking gun type of jerky guns and I am thinking about smoking some jerky sticks instead of drying them in the de-hydrator. If anyone has any good seasoning recipes for this sort of thing I would like to hear about them. Thanks for reading!
