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!
post #1 of 5
7/1/14 at 5:42pm
SmokingMeatForums.com Top Picks
post #2 of 5
7/1/14 at 6:54pm
- 4,685 Posts. Joined 6/2013
- Location: Drayton Valley, AB, Canada (Heavy Duty Oilpatch country)
- Points: 372
- Select All Posts By This User
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
post #3 of 5
7/1/14 at 7:04pm
post #4 of 5
7/2/14 at 6:45am