Recent content by devildogbob

I have both types available any thoughts or preferences? I use small 10" splits. They are from a smooth bark cut last year and in the milk crate. The chips and blocks are pecan, apple and cherry. This was the inaugural sausage run for my new smoke shack. Halfway thru I made a smoker from tin...

Here's a few more pics

I spent my spare time during deer season this year building a small smokehouse. If I figure it out here I'll throw a few pics in. My avatar is the finished product of the first run. We made 60# of deer sausage using a cure and season mix from Swiss Meats in Herman MO. 30# of ground deer and 30#...