- Dec 5, 2007
- 3
- 10
..so I must be in the right place!
Hiyas, newbie smoker with new equipment and lots of game seeks knowledgeable gurus for info on making delectable eats.
After many years of going to the freezer and asking the question: "How am I gonna cook this?", I have decided to broaden my culinary horizons to include the fine art of smoking. My best friend and I do a lot of hunting and fishing, so there is never a lack of what to put in the new smoker......it's the how! I'm thirtysomething and live in western Washington. The new family member is an Electric Masterbuilt from the brand new Cabelas down the road. As a seasoned (pun intended) hunter, I thought smoking would be some kind of primal, instinctive skill gained through osmosis of being near tasty creatures. Alas, just like a first-time parent, I stand here in awe of the new baby (named "The Vault of Delicious") and haven't the slightest clue what to do with it.
Okay. I sort of have a tiny clue, but it needs water and fertilizer though. Hopefully, that is where you all come in! I grabbed some pre-blended brine mix and soaked some Cornish game hens and a pheasant (yesterday) and I'm currently (yes, right now) taking the smoker for a ride, so to speak. I think I've lurked enough threads to figure out how to roughly make these remotely edible, but if I don't come back, you'll know I caught some nasty affliction from eating improperly prepared birds and their revenge will be complete.
I look forward to picking your brains for info on smoking duck, goose, turkey, venison, elk, bear, salmon and that annoying neighbor kid that keeps throwing the football in my back yard. Him or the football, whichever you think would taste better. Ok, no smoked kids. I'm kidding.
So a big howdy to all and I'm going back to opening the front door of the smoker every 15 minutes to see if they are done. (I'm kidding again)
-Lance
Hiyas, newbie smoker with new equipment and lots of game seeks knowledgeable gurus for info on making delectable eats.
After many years of going to the freezer and asking the question: "How am I gonna cook this?", I have decided to broaden my culinary horizons to include the fine art of smoking. My best friend and I do a lot of hunting and fishing, so there is never a lack of what to put in the new smoker......it's the how! I'm thirtysomething and live in western Washington. The new family member is an Electric Masterbuilt from the brand new Cabelas down the road. As a seasoned (pun intended) hunter, I thought smoking would be some kind of primal, instinctive skill gained through osmosis of being near tasty creatures. Alas, just like a first-time parent, I stand here in awe of the new baby (named "The Vault of Delicious") and haven't the slightest clue what to do with it.
Okay. I sort of have a tiny clue, but it needs water and fertilizer though. Hopefully, that is where you all come in! I grabbed some pre-blended brine mix and soaked some Cornish game hens and a pheasant (yesterday) and I'm currently (yes, right now) taking the smoker for a ride, so to speak. I think I've lurked enough threads to figure out how to roughly make these remotely edible, but if I don't come back, you'll know I caught some nasty affliction from eating improperly prepared birds and their revenge will be complete.
I look forward to picking your brains for info on smoking duck, goose, turkey, venison, elk, bear, salmon and that annoying neighbor kid that keeps throwing the football in my back yard. Him or the football, whichever you think would taste better. Ok, no smoked kids. I'm kidding.
So a big howdy to all and I'm going back to opening the front door of the smoker every 15 minutes to see if they are done. (I'm kidding again)
-Lance