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Smoke Blower
Original poster
OTBS Member
Dec 24, 2006
Catawissa MO
Hello smokers, I am fairly new to the smokin' game. An associate from work was telling me how his family gets together around the 1st of the year to make venison sausage. 500-600 pounds normally. I asked what type of smoker they used and he told me "homemade".
Well long story short, I built a small smoker that uses propane and I plan on making venison summer sausage using his recipe. I built the smoker about 1 1/2 weeks ago.
Since finding this site, I have made 2 "Fatties" - WOW what a treat. I made one with JD and the other from JB Rice. I must say the JD was much better. I have made 1 batch of beef jerky from a roast. I have been making jerky for years with a dehydrater with good results. However I will ALWAYS use the smoker for jerky now! I also have smoked 3 chickens. I had never even heard of Brining poultry until I found this site. By far the best birds I have ever cooked. For Christmas day I did two of the birds with the "Wicked Baked Beans". I added one jalapeno minus the seeds and 1 TBS of ground mustard. Dutch, thanks for sharing the recipe. EXCELLENT!! They are a little sweet for my wife, she's hypoglycemic (sp?) - so next time I need to ease up on the sweetness somehow.
WOW I see I'm rambling. GREAT site, thanks Jeff and everyone.
Welcome aboard MoHntr! I think you will enjoy time spent here! If ya get the time take Jeffâ€[emoji]8482[/emoji]s Smoking Basics eCourse, there is a wealth of knowledge there for the taking and will help get ya up to speed in this game! Iâ€[emoji]8482[/emoji]m sure impressed the way ya got right into the thick of it from the getgo! You will find tons of recipes and techniques here! :shock: Just make sure ya get a good probe thermometer (or 2)

Thin and blue will get ya through!
Welcome Mohntr sounds like your off to a good start. This is the happening place theres a lot of knowlege here, dont be bashful pull up a seat and jump on in.
Ha ... you nailed that one GoFish. I'm glad we have a 3 day weekend coming up so I can have some SMOKIN' TIME!

Up in Smoke: I already took the eCourse. I really did learn alot from it. I keep going back and reading it ... over and over! :)

msmith: This is a happening place. It's overwhelming at times. I plan on smokin' my first pork loin this weekend. I found lots of reading on the cut of meat!!

ultramag: Thanks for the welcome. Yepper - Missourian. I think I have more of my profile online now.

Take care!
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