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Doing 8 butts to make pulled pork sandwiches to sell at concessions for our track meet today. Decided to cook overnight to make sure I had plenty of time if the cook went longer than anticipated. Not the best conditions - it’s currently 28 degrees and 20 mph winds, but the cook is going well...

Smoked up some venison snack sticks and bologna this weekend. Went with Hi Mountain Hunters Blend for the sticks, and Trail bologna seasoning for the bologna. Mixed my venison with pork fat to obtain a 75/25 ratio. Ended up with 15 lbs of sticks with hot pepper cheese, 5 lbs of plain sticks...

I’ve been very excited to try my first run at nova lox and also the first time using my new cold smoke set up on my smoker. Used the recipe and guidance of SmokinAl from his thread several years ago. For this first run, I used two smaller pink salmon fillets that were given to me by my brother...

A definite family favorite after deer season is venison backstrap. Pan seared this and finished in the oven until 125. Served over risotto with a mushroom and onion pan sauce and a side of green beans.

Bought a Smokai smoke generator, PID controller and electric burner to outfit my homemade smoker for low heat smoking and cold smoking. Tested flawlessly this weekend. Anxious to try it on some snack sticks first. Thanks to many on this site for examples and recommendations.

My first shot at summer sausage so I went with a High Mountain kit for the ease. Venison and pork, mixed according to directions. Picked a cold day to the temp was easy for me to keep low and still have a fire. I use apple wood for everything, just happens to be what I like. Did a small...

If you guys are anything like me, when you smoke, you make plenty. And that means leftovers. For me, creating meals with leftovers is almost as fun as the initial cook. Let's hear some of your favorites! One of my go-to leftover meals is nachos, either with pulled pork or smoked chicken...

Never done a tri tip before and been wanting to for a while. Finally got one and did it today. I smoked it at about 275 until 125. Then rested and seared. Served with a chimichurri sauce and glazed carrots. Man was it good! Included a pic of my set up today. Football and smoke. Perfect...

Split a whole pork loin and stuffed with a couple different mixtures. One was shallot, mushroom, spinach and fontina cheese. The other was apple, squash, fontina cheese, nutmeg, allspice and terragon. Rolled them up and wrapped in bacon. Smoked them in my homemade smoker at about 275 unitl...

Hi from NW Iowa. Relatively new to smoking here. I’ve had a Traeger for a couple years, then took the plunge this summer and built my own. Pic attached. Still working on the art of maintaining a fire - but so far pretty good. Looking forward to getting lots of different ideas from everyone...