Hello Everyone.
My name is Chris from eastern PA. Have a Masterbuilt smoker currently in use for about a year and love using it. This is a fairly new hobby for me, and I am loving the experimentation. A buddy of mine and I really got into this heavy in the last year, especially during deer season. We processed several hundreds pounds of meat this season, and much went through the smoker. So far the dry venison is the biggest hit, followed closely by the summer sausage. Jerky is soaking now and will be going in this weekend. Ring bologna to follow and then we are done with the deer for the year.
My buddy (John) and I have already decided that we are building a larger unit this summer to make processing next season much more efficient. I am looking forward to your help in the design of the new unit, and have been researching for the past few months. Your site is loaded full of useful and helpful info. Thanks in advance for all your comments and shared thoughts and ideas.
My name is Chris from eastern PA. Have a Masterbuilt smoker currently in use for about a year and love using it. This is a fairly new hobby for me, and I am loving the experimentation. A buddy of mine and I really got into this heavy in the last year, especially during deer season. We processed several hundreds pounds of meat this season, and much went through the smoker. So far the dry venison is the biggest hit, followed closely by the summer sausage. Jerky is soaking now and will be going in this weekend. Ring bologna to follow and then we are done with the deer for the year.
My buddy (John) and I have already decided that we are building a larger unit this summer to make processing next season much more efficient. I am looking forward to your help in the design of the new unit, and have been researching for the past few months. Your site is loaded full of useful and helpful info. Thanks in advance for all your comments and shared thoughts and ideas.
