Hello from Nova Scotia Canada

[David Leopold]

Hello!

Been lurking this site for a couple months using tips and tricks from you guys to make some jerky and pepperoni sticks at home.

Just recently got my first smoker, my parents gave it to me and my wife as an anniversary gift. Guess they expect some meat in return!

It’s a Bass Pro branded Masterbuilt Sportsman Elite 30” digital.

So far I like it, made pretty decent drumsticks, overdid some pork tenderloins a tad (still good sliced cold with some cream cheese and crackers!). Made MOINK balls (amazing), ABTs which were too spicy for our liking, which was strange since we love jalapeño poppers on the bbq...er grill I guess I need to call it now. Haha. Must not cook the peppers out so much in smoker.

Made stuffed burgers. And right now as I type I have MOINK balls, pig shots, and some homemade Maple sausages on.

Looking forward to getting to know some of you and picking away at your smoking know-how!

Forgive me in advance for some likely dumb seeming questions as up here in Canada we have many different names for cuts of meats that don’t match the US. And many cuts that are just plain unavailable, like brisket:( and flank steak:(

Dave L

 

[TomKnollRFV]

Welcome! I'm in WI! Just across lake Superior and all of that!

As for your ABTs; you can soak Jalapenos in Sprite for a while to reduce the heat! Also some batches of Peppers are super hot..others not so much! Ran into that last night when I did some ABTs..not to hot not to hot, one hit like a train!

 

[David Leopold]

Thanks for the tip on soaking in Sprite. I will have to try that. I might also try them again with more like a strip of pepper rather than a whole hollowed one. They would go a little farther that way too.

 

[TomKnollRFV]

Thanks for the tip on soaking in Sprite. I will have to try that. I might also try them again with more like a strip of pepper rather than a whole hollowed one. They would go a little farther that way too.

I tried to figure out how to do whole ones, stared at a pepper for a minute and just did halves. Also can use sweet peppers..not sure on the real name. They come in bags and are about the same size as a Jalapeno. Though with those to have any sense of bite I'd add in some tobasco to the cheese blend.

 

[SmokinAl]

Welcome to SMF!
Glad you decided to join in on the fun!
Al

 

[dcecil]

Welcome from California

 

[Rings Я Us]

Waving a hand from Michigan.
Enjoy the forum and best of luck!

 

[RiversideSm0ker]

Welcome aboard. Glad to have you here and out of the lurking shadows. Sounds to me like you are already well on your way to mastering the pit. Have a great day.

George

 

[gmc2003]

Welcome aboard glad you decided to join.

Chris