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  1. klutzyspuds

    Dried venison

    Thanks, Bear. Only made one mistake--shared this stuff with family and friends. Now they all want some, and my supply keeps disappearing. My cousin who hunts here in WI with me, but lives in Columbus, GA even went so far as to buy his own smoker just so he could make it. I walked him through...
  2. klutzyspuds

    Dried venison

    Thanks Disco.
  3. klutzyspuds

    Howdy to all the fellow lovers of meat! and all its goodness!

    Doug, welcome to the forums. Great place to learn, share and interact. With your many years of knowledge, I'm sure you will provide a lot of useful insight. I also have a SH 44 pro. Love that big beauty. I have made lots of great grub on it. Could use a few minor mods though. Again...
  4. klutzyspuds

    Winners!!! Mix plate -Meat and Three Winners!!!

    Congratulations to the winners. Great job to all who participated. I am looking forward to reading (and making/trying) these threads. It was a tough decision as there were many great looking plates. I sat on the side for this one learning. Looked like lots of fun, and never following a TD...
  5. klutzyspuds

    New to Smoking- Wisconsin

    Welcome, Meg. I'm with Mike here. Not familiar with your particular setup, but Mike's suggestions are very valid. I'm thinking too much fuel at any one time. As a Wisconsin guy, I'm always interested to hear what part of the state you call home. Good luck and happy learning Mark
  6. klutzyspuds

    Need help new smoker

    Not knowing the IT tells me that it was a lil disappointing (your words) because it was not done. Four hours at a varied temp is not long enough to finish it properly. I suggest a good internal thermometer, even an instant read as long as it's accurate will help you get a satisfying final...
  7. klutzyspuds

    Dried venison

    Tall, sorry for the delay in responding. Somehow this one I overlooked. As for the silver skin, yes it is best to clean as much as possible, but in this recipe it is best to keep the muscles as intact as possible to have larger pieces. This doesn't allow for getting the stuff between the...
  8. klutzyspuds

    Dried venison

    Thanks, CM.  Sure is tasty stuff.  Whether its Bear's recipe or he just perfected it, he sure has made it easy to make some good cured products. Oh, and thanks for the point. Mark
  9. klutzyspuds

    New Smoke Hollow

    B, Nice looking setup. Too bad about the dent. I have the SH 44 pro, so the next size bigger. I like it a lot, but am getting a needle valve for the gas. Mine has the same problem others talk about in that the only way to reduce heat below the lowest dial setting is to run it between off and...
  10. klutzyspuds

    Mix Plate & Three Voting thread!

    Case, you were right.  These plates look amazing.  Drool factor is high with this group.  I waited till close to lunch time to vote cause I knew it wasn't gonna be good to look too early, now to go see if I can find me something like any of these in my fridge.  Hope the wife has been looking...
  11. klutzyspuds

    New guy

    Thats the fun part of smoking. There is no manual and no right or wrong. Sure there are some safety rules to keep your food safe to eat, but exact cook temps, no. Pork is a prime example. I do most of my smoking at 225-250. Some like to do butts at 275. Some like me pull and rest in a...
  12. klutzyspuds

    New guy

    Welcome to the forums SAS. Your smoker is the same one I started with about 4-5 years ago. Loved that little droid. Never had problems keeping the temps up if I kept the wind at bay. I found a coil of 24" wide tin flashing was my best friend against the wind. Wrapped around in a circle...
  13. klutzyspuds

    Central Wisconsin up in smoke

    Hey Baer, welcome to the forums. Glad ya can join us. Central WI? Where about? Hancock here. Mark
  14. klutzyspuds

    Test Poll Test

    Yup, your on your way, Case. First stop? Crazy 128540? Can't wait to have a look see at the entries. Mark
  15. klutzyspuds

    New member

    Welcome Chris, glad your here with us. Nice setup with the UDS. Looking forward to seeing it in action. Mark
  16. klutzyspuds

    Dogs, Kraut, Fries, & Sausage (AirFryer Included)

    :drool: Man Bear, everything you post makes me want to move to PA just so I can find a chair at your dinner table. Your not looking for an apprentice are you? Point for those pics. Mark
  17. klutzyspuds

    Dueling butts

    Nicely done. Looks tasty from here. Mark
  18. klutzyspuds

    Hello from Wisconsin

    Wife bought me my first smoker for Christmas 2012. Now using my second and third ones regularly. Keep upping my game learning new stuff like sausage and cured. Want to try bacon soon.
  19. klutzyspuds

    Hello from Wisconsin

    I'm from Hancock, a little town about 30 minutes south of Stevens Point.
  20. klutzyspuds

    Hello from Wisconsin

    :welcome1: Welcome, Jon. Glad to have ya with us. Nice lookin build. What part of our wonderful state are ya from? Mark
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