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  1. elkmaster101

    Chips, Chunks or Pellets?

    Yes it was two deer i took down this past week with my bow. I had 90 pounds of scraps so I mixed it with 40 lb of pork butts. We mixed then let let it stand in the refrig. for 3 days to blend. then we stuffed let it sit overnight in the casings and somoked 12 hours on sat.  cold smoke for 4...
  2. elkmaster101

    Chips, Chunks or Pellets?

    All right, this is directed to all you pro smokers. I need some new summer sausages recipes. did an Italian. a typical pepper/onion ., l and  a jalapeno some samon, jerky, and deer sticks and some breakfast sauages   all in one smoke every thing turnned out great , would just like to...
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    SAMON.jpg

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  7. elkmaster101

    Chipping Wood

    to get you best flavor from apple cherry or other fruity woods just use the little branches less than an inch in dia. the twigs or new growth branches have the most juice / flavor and can be easily pruned off with some shears and twisted together and then placed on the coals
  8. elkmaster101

    Chipping Wood

    I CUT MINE IN WAFERS STRAIGHT OFF THE LOG. in about 1/4 slabs. I shoot all my chips into a pile and then place them in a wood box. i try to stay under 6" in dia stuff but some times a little larger gets in there. these thin wafers are ea sly crunched up or broken and soak up water really...
  9. elkmaster101

    Chipping Wood

    I CUT MINE IN WAFERS STRAIGHT OFF THE LOG. in about 1/4 slabs. I shoot all my chips into a pile and then place them in a wood box. i try to stay under 6" in dia stuff but some times a little larger gets in there. these thin wafers are ea sly crunched up or broken and soak up water really...
  10. elkmaster101

    Chipping Wood

    I CUT MINE IN WAFERS STRAIGHT OFF THE LOG. in about 1/4 slabs. I shoot all my chips into a pile and then place them in a wood box. i try to stay under 6" in dia stuff but some times a little larger gets in there. these thin wafers are ea sly crunched up or broken and soak up water really...
  11. elkmaster101

    GOODIES,

    YA she picked up the tidbits. There is another one lurking under the table somewhere. it will take a good 4 hour on 105 deg. cold smoke then crank up the heat for 5 hours, slowly bring it up to 200 deg and as hte meet hits 160 give her about 10 min. and yank them out and into a big tub if...
  12. elkmaster101

    GOODIES,

    Just a starter into the new season,  they will all go into hte smoker tomorrow.
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  14. elkmaster101

    Charcoal+wood or 100% wood?

    wood, I use butternut wood, or huckery, cherry apple and some times peach. going to get a mess of these little bird together and do some breasts. 
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  16. elkmaster101

    Beef ribs, ABTs, and Dino Eggs

    been off the page for a while. tones of goodied have passed over the table. I've mannaged to drop 32 lbs by staying off this site. .... but i'm back. hunting season in appon us, so great things are about to happen, i'll keep you all posted.    -------smell it?--- taste it! share it.....
  17. elkmaster101

    What do you guys do when you are having troubles getting your AMazeNSmoker going?

    Serve it raw. smother it with your best rub, make sure you serve it in the dark. They'll never know. Seriously it sounds like a typically problem with the draft.or wet wood. or bad smoker. or wrong day or or or .......  
  18. elkmaster101

    Custom Smoker Build - Categorized

    we need to get together and each build a smoker to sell and all the procedes go to a worthy cause, your guys ideas are trully works of art.
  19. elkmaster101

    Custom Smoker Build - Categorized

    wow that looks like it gets the job done. allmost smell it.
  20. elkmaster101

    Custom Smoker Build - Categorized

    I've put about 1400 lbs of meat thru it sence I made it last fall.  its just a few shades darker on the oak interior and it smells so good. Tthe fire /smoke is fed up thru the floor in the picture, I have a whiite bag stuffed in it the fire box is below down over the hillside about 12'-0...
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