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  1. john suede

    UDS question

    Hey folks!  Im keen to build a cooker, but have a few questions about it first. 1)Does it matter what kind of drum I use? I have one here at home, but I dont actually know what it had in it. Its heavy gage and would be perfect in size. Will burning it out make it safe? Im thinking it had oil...
  2. john suede

    How do YOU smoke a duck?

    hey folks, Ive smoked chicken before but Ive never done a duck. I know they are a bit greasier. Is this advantageous or not? Can you guys lay out the basics for this bird? Do you guys use a rub or marinade? Post your duck procedures and recipes here! Kind Regards John
  3. john suede

    Todays Inside Round Moose Roast

    Today, Im smoking a Moose roast, inside round. I marinaded it in a mixture of fennel, wild saskatoon, wild cranberries and mapple syrup for 2 days. Then I dry rubbed it with garlic, mustard, salt and pepper. I plan to cold smoke it with hickory in my little chief for 4 hours and finish it off in...
  4. john suede

    old oven

    anyone ever take an old oven outside, put the chips in a pan on the element and turn the oven on to 200F? Theres an element on the range part of the unit that almost always has a vent hole in it. Would this work? Old ovens seem pretty available.
  5. john suede

    Hmm, mushroom filler?

    Hey folks, new to the site, but really excited to be here. I get the chance to bounce ideas off you folks before trying, or not since I usually chicken out. Have any of you tried adding mushrooms in the mix? Im thinking of a recipe like bangers with the bread subbed out for mushrooms. They...
  6. john suede

    hello from alberta canada

    hey folks,  Im from Alberta Canada and I use little chief smokers. I mostly smoke venison and moose meat (roasts, steak, medallions and of course jerky) but Ive smoked chicken and fish as well. I like to try different woods, right now my favourite is birch, but Ive tried many. Good to be here!
  7. john suede

    Herbs in the Wood chips?

    Hey all, Im new to the forum, but Ive been smoking meat at home for quite some time. Im small scale however, I just use 2 little chiefs. They get the job done, just have to do several batches. Makes my shop smell awesome so I dont mind.  Just had an idea tonight, tried it and thought it turned...
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