Strivingfortastymeat
Newbie
- Feb 21, 2018
- 1
- 0
Hello Smokerworld,
Matt S. from the SW suburbs of Minneapolis/St Paul, MN.
It all started on a whim, seeing and ad for and old smoker. It was cheap, something I've always wanted to experiment with, and best of all....it wass a brand new Cabella's Smoker from 1972, paperwork included. The best I can compare it to is the Webber Smokey Mountain but without any vent/temp control.
Things started off easy. I pulled some old freezer burned flank steaks and pork chops out of the freezer for a test run....and they actually turned out somewhat edible. Okay, that's out of the way, now on to something we could have for dinner. Chicken! Who doesn't like chicken? It just so happens the local grocery store had a "ready to cook" split rotisserie seasoned chicken. It turned out great (butter between skin and breasts).
Since then, I've had some good results and some bad. Tried to make brisket burn ends one evening along with some ribs(I feel like I had ribs under control at this point) and everything was dry and barely edible. This past weekend I smoked chicken, ribs, a chuckie and brisket and everything turned out great!!!! Thanks to this forum, I might add. I was able to pick up a ton of helpful tips on the brisket that carried over to the chuckie(trial brisket was tough as nails).
Thanks for allowing me to join the forum. I look forward to picking up on more technique and possibly helping others out in the future.
P.S. Any tips/advise on a build your own smoker, I'm all ears. I'm planning to build one this spring so that I can entertain larger parties.
Matt S. from the SW suburbs of Minneapolis/St Paul, MN.
It all started on a whim, seeing and ad for and old smoker. It was cheap, something I've always wanted to experiment with, and best of all....it wass a brand new Cabella's Smoker from 1972, paperwork included. The best I can compare it to is the Webber Smokey Mountain but without any vent/temp control.
Things started off easy. I pulled some old freezer burned flank steaks and pork chops out of the freezer for a test run....and they actually turned out somewhat edible. Okay, that's out of the way, now on to something we could have for dinner. Chicken! Who doesn't like chicken? It just so happens the local grocery store had a "ready to cook" split rotisserie seasoned chicken. It turned out great (butter between skin and breasts).
Since then, I've had some good results and some bad. Tried to make brisket burn ends one evening along with some ribs(I feel like I had ribs under control at this point) and everything was dry and barely edible. This past weekend I smoked chicken, ribs, a chuckie and brisket and everything turned out great!!!! Thanks to this forum, I might add. I was able to pick up a ton of helpful tips on the brisket that carried over to the chuckie(trial brisket was tough as nails).
Thanks for allowing me to join the forum. I look forward to picking up on more technique and possibly helping others out in the future.
P.S. Any tips/advise on a build your own smoker, I'm all ears. I'm planning to build one this spring so that I can entertain larger parties.
