I have been lingering thru the forums, Jeff's articles, and I watch Facebook daily for new stuff for a few months now and have enjoyed all the shared information. This site includes a group of awesome people. I figure it is about time I say hello and give out a big "Thank You!" to all.
I have been making sausages in an older propane smoker for several years. (sticks, summer, polish, etc) Most of this was after the hunting season. I never really got into smoking/cooking much else. My Dad liked the sausages I would bring him and really got interested after a few polish and a jars of fermented kraut I made. Yes, he is Polish and this was much like Grandma and Grandpa made and served over the years.
So, he ended up with a Master Built 30" electric as a B-day present. Liked it so much that I ended up with one too. That sparked the fun of trying new things and he brought me to this forum. We both now have AMNP pellet trays and the new mats. Start combining them with the easy to use MB 30 electric and watch out. I really do not think there is anything left to try. :-) Some of my favorites are wings, pastrami, cheese, and the almighty meatloaf in the smoker. I even did my wild turkey. Two pork butts cooked to perfection in the MB and brought to the fire station for dinner/drill night will make you a favorite for sure. I have to give credit to those that shared tips and tricks on this site, that helped make some of them turn out good the first time.
Good part of all this fun is my Wife and kids always know where to find me in the store, for sure in the meat/cheese section looking to see what is on sale. While my freezer is full, I am lucky to have a garage at below freezing for a bit longer. Yep, two pork butts in there now that were on sale for 99 cents per lb. Same with chicken legs. How can you pass that up?
Hey, I had three pickled turkey gizzards for a light lunch thanks to someone talking about them on here. They are expensive in the store pre made. I got enough to fill a half gallon jar for about $4.
I'd love to tell more of my story but I must go preheat the smoker. Going to make them chicken leg "lollipops" I seen. :-)
Oh, while it is 19* and windy outside, my garage is at least out of the wind. (unheated) Thanks to my old stove hood being mounted above my smoker and ducted out side, I smoke all winter. The MB electric has performed flawless even below zero in the garage out of the wind. Talk about cold smoking cheese...
While my fun and experience continues, I will certainly be looking for something to share with the rest of you in return.
Jeff
I have been making sausages in an older propane smoker for several years. (sticks, summer, polish, etc) Most of this was after the hunting season. I never really got into smoking/cooking much else. My Dad liked the sausages I would bring him and really got interested after a few polish and a jars of fermented kraut I made. Yes, he is Polish and this was much like Grandma and Grandpa made and served over the years.
So, he ended up with a Master Built 30" electric as a B-day present. Liked it so much that I ended up with one too. That sparked the fun of trying new things and he brought me to this forum. We both now have AMNP pellet trays and the new mats. Start combining them with the easy to use MB 30 electric and watch out. I really do not think there is anything left to try. :-) Some of my favorites are wings, pastrami, cheese, and the almighty meatloaf in the smoker. I even did my wild turkey. Two pork butts cooked to perfection in the MB and brought to the fire station for dinner/drill night will make you a favorite for sure. I have to give credit to those that shared tips and tricks on this site, that helped make some of them turn out good the first time.
Good part of all this fun is my Wife and kids always know where to find me in the store, for sure in the meat/cheese section looking to see what is on sale. While my freezer is full, I am lucky to have a garage at below freezing for a bit longer. Yep, two pork butts in there now that were on sale for 99 cents per lb. Same with chicken legs. How can you pass that up?
Hey, I had three pickled turkey gizzards for a light lunch thanks to someone talking about them on here. They are expensive in the store pre made. I got enough to fill a half gallon jar for about $4.
I'd love to tell more of my story but I must go preheat the smoker. Going to make them chicken leg "lollipops" I seen. :-)
Oh, while it is 19* and windy outside, my garage is at least out of the wind. (unheated) Thanks to my old stove hood being mounted above my smoker and ducted out side, I smoke all winter. The MB electric has performed flawless even below zero in the garage out of the wind. Talk about cold smoking cheese...
While my fun and experience continues, I will certainly be looking for something to share with the rest of you in return.
Jeff
