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  1. greg gambill

    Today's Smoked Salmon

    Also had a question....do you peel the skins off after smoking and before storing them?  I was always told that i should, but I see a lot of people don't.  I am curious if it makes a difference?
  2. greg gambill

    Today's Smoked Salmon

    Those are beautiful!  I have been using a dry brine lately as well, very similar to your's but add garlic and onion powder and a little pepper.  I tried some powdered ginger in one batch as well and it came out really good, but found out you need to go easy on the ginger...it can become a very...
  3. greg gambill

    My Yoder Experience

    Yoder contacted me today and explained an issue in their system had delayed their response. Joey in the customer service department went over and above to resolve the issues and provided fantastic support. and best of all, i am still lovin' that smoker! Cheers
  4. greg gambill

    Another First Fatty

    That's one good looking fatty!
  5. greg gambill

    Well I finaly pulled the trigger

    i just got a Yoder Cheyenne and quality of Yoder products is awesome...I know you're gonna love your new addition.  Love to see some pic's when you get it tucked into it's new home. Cheers.
  6. greg gambill

    My Yoder Experience

    I'm still a newbie to the site, but the people, the tips, and the attitude gets a "10" from me too!
  7. greg gambill

    1st Fatty

    Thanks...no need to worry about shelf life for fatties....they never seem to be around long enough to warrant it..... ; )
  8. 1st Fatty

    1st Fatty

  9. greg gambill

    1st Fatty

    I used 1-1/4 lbs thick cut applewood smoked bacon, 1 lb fresh pork sausage, 3/4 lbs pulled pork (vac packed in freezer from last cook), Smokey BBQ rub from World Spice, and a whiskey BBQ sauce I make, I made the lattice, sprinkled with rub, formed the sausage on top, leaving about 1/4 inch for...
  10. Pork Explosion05.jpg

    Pork Explosion05.jpg

    • greg gambill
    • Media item
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    • Album: 1st Fatty
  11. Pork Explosion08.jpg

    Pork Explosion08.jpg

    • greg gambill
    • Media item
    • Comments: 0
    • Album: 1st Fatty
  12. Pork Explosion01.jpg

    Pork Explosion01.jpg

    • greg gambill
    • Media item
    • Comments: 0
    • Album: 1st Fatty
  13. greg gambill

    My Yoder Experience

    You're right on the money....I cant say enough good things about the smoker though! Cheers
  14. My Yoder Experience

    My Yoder Experience

  15. greg gambill

    My Yoder Experience

    (Updated 7/23) I have had my Cheyenne for a couple of weeks now and really l like the product.  So far I have smoked several racks of ribs, a couple of pork butts, 3 large king salmons, and some bratwurst….Even the sausages came out with an awesome smoke ring!  The ¼ inch material heats up...
  16. 20140711_153836.jpg

    20140711_153836.jpg

    • greg gambill
    • Media item
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    • Album: My Yoder Experience
  17. sockeye salmon

    sockeye salmon

  18. greg gambill

    sockeye salmon

    one of my first cooks on my yoder Cheyenne.  3 good size sockeyes and some bratwurst just to fill up the room cooked with applewood.  Salmon came out fantastic as did the sausage...even had a good smoke ring on it.   
  19. 20140716_131950.jpg

    20140716_131950.jpg

    • greg gambill
    • Media item
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    • Album: sockeye salmon
  20. greg gambill

    Greetings from the Northwest

    My name is Greg and I have been smoking for a few years now.  Mainly using electric smokers and smokeboxes in my backyard grill. i have been wanting to step up my game and recently bought a Yoder Cheyenne that I've had for a few weeks now.   Looking forward to engaging with everyone and...
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