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Venison Smoked Sausage
The second attempt at smoked venison sausage. The first with natural casings and a new 5# Gander Mt stuffer. Wow what a difference. Much easier and I feel a much better product with the natural casings. Outside temps in the 20's thus the towels on top to help maintain 200-220 temp in the smoker... -
Firearms Deer Season Opens with warm weather!
Heat is usually not an issue in mid November here in Indiana. But it is this year. How do you guys in warmer climates that process your own deer deal with keeping a deer cool enough for butchering? Supposed to be 66 tomorrow. -
First Smoke on Modified Brinkman
Finally got a chance to try out the mods I learned on here after several frustrating previous attempts. Ribs with what I told was called a St. Louis rub. No sauce during smoking. I tried the 3-2-1 method with apple juice in the foil. I thought I was in trouble about 5 hours into it. Smoker temp...- indyr
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- Replies: 2
- Forum: Charcoal Smokers
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Another Indy Rookie!
I found this site after my son pointed me here. I tried giving away a very heavy older Brinkman horizontal to him. I got it for next to nothing from a customers house. It was unused for years. I think I discovered why. I had been banging my head over this unit. I had made several attempts at...
