Found and joined the forum today. I have been smoking meats for about fifteen years now - started with a New Braunfels charcoal grill/smoker and had good luck with it. Only problem was the size - I found that two briskets or ten doesn't matter - it takes the same amount of time. In January of 2010 my brother and I found an old air compressor tank and a wrecked camper trailer with a good axle. A month of cutting and welding in our spare time turned out the smoker you see in my avatar. It also has trays that I can put in the smoke chamber and turn it into a grill that will handle a couple dozen steaks and throw a light oversmoke of hickory on them. I've not had anyone complain yet.
As I am writing this I have a dozen beef and one moose eye of rounds smoking. I have smoked some salmon and trout but it is hard to find a good supply in the heartland so that is for special occasions. We had a neighborhood gathering last spring and smoked five wild turkey breasts, a brisket, a moose roast and a deer roast. So far I've not found anything that doesn't taste better smoked.
I use Kingsford competition charcoal and a weed burner for sanitizing grills and lighting the charcoal. I use hickory primarily but have also used oak, apple, cherry and mulberry with good results.
My son-in-law and I are headed to Wyoming in October so hopefully I'll be able to let you know how smoked antelope turns out later this fall. The moose we brought back from Alberta is very tasty! I'm looking forward to picking up tips and recipes on the forum.
See you all around the byte bucket,
Jhawk
Located in Kansas City - and a loyal KU Jayhawk fan.
As I am writing this I have a dozen beef and one moose eye of rounds smoking. I have smoked some salmon and trout but it is hard to find a good supply in the heartland so that is for special occasions. We had a neighborhood gathering last spring and smoked five wild turkey breasts, a brisket, a moose roast and a deer roast. So far I've not found anything that doesn't taste better smoked.
I use Kingsford competition charcoal and a weed burner for sanitizing grills and lighting the charcoal. I use hickory primarily but have also used oak, apple, cherry and mulberry with good results.
My son-in-law and I are headed to Wyoming in October so hopefully I'll be able to let you know how smoked antelope turns out later this fall. The moose we brought back from Alberta is very tasty! I'm looking forward to picking up tips and recipes on the forum.
See you all around the byte bucket,
Jhawk
Located in Kansas City - and a loyal KU Jayhawk fan.
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