hello, all -
tasunkawitko from north-central montana - first off, i'd like to say hi to everyone, especially any members of http://www.baitshopboyz.com or http://www.handloadersbench.com who might be here.
as you can probably tell by the title of this thread, i am a newbie to the smoke-cooking world. i bought new little chief and big chief smokers at a garage sale (25$ for both) and also have a black brinkman charcoal smoker with a water pan that looks like R2D2. none of these has seen much use at all, and i figured that this looked like a great place to learn how to get the most out of them.
we recently bought our own home on three lots and i would eventually like to look into a larger pit or perhaps some sort of brick set-up, but for now, this is what i've got.
what little smoking i have done has been mostly with the chief smokers and rainbow trout (which i prefer to salmon due to the very mellow flavor), northern pike, perch and whitefish and while results have been good, i am sure they can be better. i have also tried smoking some boneless pork chops, a pheasant and some buffalo (bison) rib steaks). results were good enough to pique my interest and see how much i can learn about this. just this past weekend, i smoked cheese for the first time and the results were hard to beat; you can about it on the cheese forum ~
i have used maple, apple, cherry, alder and hickory, and have come to like them all in that order, depending on what i am doing.
i look forward to learning from you all and seeing how best to enjoy these units. also, when the time comes, i very much look forward to "stepping up" to a more-advanced set-up.
thanks again -
ron
tasunkawitko from north-central montana - first off, i'd like to say hi to everyone, especially any members of http://www.baitshopboyz.com or http://www.handloadersbench.com who might be here.
as you can probably tell by the title of this thread, i am a newbie to the smoke-cooking world. i bought new little chief and big chief smokers at a garage sale (25$ for both) and also have a black brinkman charcoal smoker with a water pan that looks like R2D2. none of these has seen much use at all, and i figured that this looked like a great place to learn how to get the most out of them.
we recently bought our own home on three lots and i would eventually like to look into a larger pit or perhaps some sort of brick set-up, but for now, this is what i've got.
what little smoking i have done has been mostly with the chief smokers and rainbow trout (which i prefer to salmon due to the very mellow flavor), northern pike, perch and whitefish and while results have been good, i am sure they can be better. i have also tried smoking some boneless pork chops, a pheasant and some buffalo (bison) rib steaks). results were good enough to pique my interest and see how much i can learn about this. just this past weekend, i smoked cheese for the first time and the results were hard to beat; you can about it on the cheese forum ~
i have used maple, apple, cherry, alder and hickory, and have come to like them all in that order, depending on what i am doing.
i look forward to learning from you all and seeing how best to enjoy these units. also, when the time comes, i very much look forward to "stepping up" to a more-advanced set-up.
thanks again -
ron