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Hello! and Learning by the bucketfull!
I guess I will search the 'dry smoke chamber' and learn what everyone is doing. We did a 5-1/2lb chicken and a lovely batch of venison meatballs on Sunday - it was very pleasing for a first try - pleasing enough to keep going anyway. Thanks everyone! PS - I did not spritz or mop -
My first fatties
Those look awesomely delicious - I've never seen one before. I can see how the pork sausage would be more flavorful than the beef. I would consider mixing up a favorite meatball mix and using that. I make my meatballs w/ venison - they're the bomb, and wrapped in bacon would really send you... -
new smoke over Long Island
I just finished Jeff's eCourse - I feel much better firing up our smoker now. The course covers all the basics pretty perfectly and gets your 'creative' juices asking questions...which will lead you here ; ) Best of luck to you! -
Hello! and Learning by the bucketfull!
Hi Folks. Linda (and Greg) from Oswego, NY here. We are on the south shore of the beautiful Lake Ontario - snow country for short. A welder/cook friend expanded on a good smoker design and he built one for us. I have cooked/catered for a long time, and I owned a tavern for ~ 10 years - people...
