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  1. gkainz

    venison sausage - which wood?

    I've pretty much always used apple wood chips for smoking venison sausage. My kids bought a couple of bags of wood chips for me to try - which do you think I should try first? The Apple, Cherry or Maple? Greg
  2. gkainz

    Loading, managing your racks

    Looking for tips on how you all load up your racks before taking them out to the smoker. I've tried loading a rack with meat (jerky, fish, etc) and then try to put another rack above it using soup cans to separate them...didn't work all that slick. So, how do you do it when you have multiple...
  3. gkainz

    Buffalo tenderized round steak?

    I've got a bunch of buffalo tenderized round steak in the freezer (down to the bottom of the freezer and it's about all that's left) and I'm wondering if they would turn out ok if ground and made into jerkey with a ... what the heck are they... a jerkey shooter?
  4. gkainz

    My first chickens - GOSM

    Smoked my first chickens this weekend - turned out pretty good, according to the family. Used 1 gallon of water, 1 cup of canning salt and 1 cup of sugar for the brine, soaked 4 hours, and lemon pepper for the rub. Smoked them with mesquite wood for about 1.5 hours breast down, turned them...
  5. gkainz

    Buffalo round steaks

    Hi guys, I'm down to the bottom of the freezer where all the buffalo tenderized round steaks go to die... So, I have this new Great Outdoors smoker sitting there just itching to be used ... how about some suggestions? Even "grind up the round steaks and make jerky out of 'em"? Also, I'm sure...
  6. gkainz

    New member from Colorado

    Just found the forum - hi from Colorado. I'm new to smoking - just bought a Great Outdoors gas smoker from Gander Mountain (and then found it cheaper at Wal-Mart - oh, well!) after a salmon fishing trip to Canada. Found a couple of recipes for smoked salmon on line and my first batch turned...
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