I'm from Cleveland, NY, on the north shore of Oneida Lake. I'm a rookie at smoking, but learning fast. I like duck and goose hunting, but always had to choke the fruits of my labor down. My oldest son and I went to North Dakota for a two week duck and goose hunt this fall. He picked up an electric Smoke Hollow to take with us. Figured if that didn't help with the taste, I might just quit hunting waterfowl. I wish we had done this years ago! I actually look forward to eating waterfowl once it has been cooked in the smoker. When in Gander Mountain to get some sausage making supplies we spotted a closeout on Browning propane Smoke Vaults (24") for $188. I couldn't pass up that deal. So far I have done goose, venison summer sausage, chickens, and a pork loin. Now my wife wants almost everything cooked in the smoker. The only problem I'm having right now is keeping the temperature steady, but expect that will come with experience.
