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  1. montanabbq

    Oak vs Hickory?

    I mostly Hickory. Hickory gives a really nice flavor that people love.  I've been using it for 20+ years with great results. Chris
  2. montanabbq

    Comment by 'montanabbq' in media 'IMG_6942.JPG'

    Can I ask what your smoke source will be?
  3. montanabbq

    Burnin / Season Fridge

    Is it metal or plastic inside?
  4. montanabbq

    LEM Big Bite #12 Meat Grinder Arrived

    Cliff, Sounds like the fiasco I had when I first started out. I too started with a Kitchenaide grinder. I found if I froze the meat and fed it very slow it work. I eventually bought a Cabela's 1 hp #22  grinder that made things a whole lot better. Last year I bought a vertical stuffer that does...
  5. montanabbq

    UK Smoking wood supplier review - Goulden Hardwoods

    Have you tried getting the end pieces from cabinet makers. Just because it isn't round doesn't mean it won't burn and they usually have lots of different types of wood you could try. Just remember that lumber is usually dried to 4% moisture so you will need to soak the wood prior to smoking with...
  6. montanabbq

    American slicing machine model 11

    ​Try looking at your local Hobart or other restaurant repair shop. I rebuilt one myself using this resource.
  7. montanabbq

    Good price for some wood

    Yes that is a fair price. I use to buy Hickory at $200 per rack
  8. montanabbq

    First Ribs!

    The only thing I can think of to hold the temp down would be to add a draft port at the opposite end of the fire pit. It can be a simple design so you can adjust it as needed. Your ribs looks delicious!
  9. montanabbq

    Wanting to make deer sausage!!

    are you only making one type of sausage?
  10. montanabbq

    Disappointed with amount of smoke; bought a master built electric 40" added updated part sent by mas

    I actually own this one. I got it from Sam's for $399. I noticed the other day they are still selling at that price. Cons: you can't over load it because it won't work properly. Pro: Never really had any other problems with it. I usually use Hickory chips. I smoked 4- whole Briskets at a time...
  11. montanabbq

    New to forum, but long time BBQ and Sausage maker

    I started about 30 years ago during a BBQ competition in Ft Worth Texas. Since then I've owned 3 BBQ restaurants, butcher shop and currently own Smoke 'n Antler's Spice and Sauce company. I still BBQ for friends and family and do all sorts of sausage especially during hunting season. I have even...
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