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NV Smokey

post #1 of 20
Thread Starter 
Hello All,

I am from Western NV. Soon to move to BFE Central NV where the traffic jams are caused by cows or sheep walkin down the road. Hopefully to have more time to use my black iron, home made BBQ, green egg, etc.

I have been cooking with black iron all my life in cow camps deer camps, Range camp (20 -40 teenage kids in the wild for a week). My wife shows Dwaref Nigerian Milk Goats and I often cook a blow out one night for 50 60 folks ending with a DO cobbler of some variety. I have a crock of sourdough that I dont use enuf. As far as my skill rating I am past a pot of charcoal in the DO but I do not consider myself an expert.

I was looking for a recipe for Barbacoa Des Res (found a good one) but it will require me to dig a pit (I love cooking beef and lamb in a pit but it is a bloody lot of work. The other way is to use a smoker and as they say the rest is history and here I am. I have not done any smoking but looking forward to building a smoker and giving it a go. Since we have home made goat cheese I am lookiong forward to cold smoking some cheddar and gouda. This looks like a great site and looking forward to getting some great ideas as well as sharing what little knowledge I might among this group.
post #2 of 20
Welcome to the site, glad you found us. Take all you can use and leave what you know.
post #3 of 20
Welcome to SMF! You are so right!! This is a great place for learning and sharing about smoking. There are also some DO cookers that hang out here. Make yourself at home. We're glad to have you with us.
post #4 of 20
welcome aboard the SMF. You found the right place to get you smokin.
post #5 of 20
Welcome to the forum. There are many knowledgeable people here that are willing to help you. Dutch comes to mind first.

Good Luck,
post #6 of 20
Welcome to the SMF, lookin forward to your input
post #7 of 20
Welcome to SMF, see ya in the forums !
post #8 of 20
Thread Starter 

Gracias BlackHawk

PDT_Armataz_01_37.gif Thanks, by the look of your outfit I am guessing you are a military man, thank you for your service. I have a grandson who is to graduate from the USMC bootacmp in San Diego next month. Proud of him and all who have gone before in all branches.
post #9 of 20
Wecome NV Smokey -

Glad to have you aboard. I dabble in cheese making as well but never got a chance to play with other than cows milk. I get alot of emails from folks with dwarf nigerians I hear they make a rich cheese! This smoking thing can become a full time addiction so be forwarned! icon_lol.gif
post #10 of 20
Wecome NV Smokey, you have came across sensational people, I am teaching myself DO Cooking so I am glad you are here, I have learned alot and so will you.Did you sign up for Jeff's %day E-Course? Do it
post #11 of 20
Welcome to the SMF. Sounds like you've got some smokin' adventures behind you, looking forward to your Q Views when you have the chance. Are you going to be near Battle Mountain?
post #12 of 20
Welcome aboard!!

BFE, crack me up. That must be where all those Dwaref Nigerian Milk Goats live. redface.gif If I was you, I'd sneek one or two of those suckers into my smoker. Your wife will probably never miss 'em. icon_biggrin.gif

OK, OK, then maybe she would. LOL

I do a lot of lamb and really like it, especially with the smoker treatment.

Once again, welcome and we will look forward to seeing some of your pics.

post #13 of 20


Welcome to smf. Keep comin back for tons of smokin info.
post #14 of 20
Welcome NV Smokey, you have come to the right place for sure! PDT_Armataz_01_34.gif

Have fun!
post #15 of 20
Welcome! Man, interesting stuff... Sounds like ya want a fair sized unit, I mean how small can even a dwarf goat be? Heh...

Anyway, consider a smoker that can handle the size cuts you need, yet also perhaps function as a smoke generator for a 'cold" smoke for the cheese thing, if that's high on your list.

And ask away... you may have to sort thru a few opinions, but the right answer for you is in there somewhere, guarenteed.
post #16 of 20
Thread Starter 


Thanks for the welcome. Actually my wife has finally come to the conclusion that we cant keep them all and what doesnt sell keeps on eating. So we are going to have cabrito this winter. I have cooked lamb on rotisserie in BBQ and above coals and they are really good. The only way I have had goat so far is boiled in oil and that wasnt bad either. Lots of experimenting to do.
post #17 of 20
Thread Starter 

Q views?

Ok since I am a newbie to the forum can you explain Q views. Several other s have made the same comment.

No place is near Battle Mountain. I am going to be in Eureka, south of BM by 150+/- miles and much prettier country. I worked on a couple of ranches around BM in the 80's.
post #18 of 20
Thread Starter 


Thanks for the welcome aboard. Actually goats and especially the Nigies are very high in butterfat 6-7% compared to cows milk at 3-4%. The milk does make excellent cheese and the quantity is much higher due to the higher butterfat. We started making hard chees this summer and are just now sampling it (4-6 mo. age time) it is worth the effort and the wait. Also made yogurt this year. Iam not a fan of store bought yogurt, but home made from fresh raw milk is to die for.
post #19 of 20
Welcome to the SMF! PDT_Armataz_01_34.gif
post #20 of 20
Thread Starter 

DO Cooking

Thanks for the welcome. I would be more than happy to help however I can. DO cooking is actually very easy, many people get intimidated but the DO's are actually pretty forgiving if you treat them right. Learning by doing is the way I learn best, most others as well.

I dont know how much time I will be able to spend on the forum with the impending move, but I look forward to this site and the ecourses and wealth of other info that can be found here.
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