New from upstate NY

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Original poster
Mar 23, 2014
Ogdensburg New York
I'm doyle31 and I purchased a 30" masterbuilt. This is my first true smoker as I do have a traeger grill that smokes and grills. I normally smoke goose breast but want to try new recipes. Any good bribes for goose breast would be appreciated and hints for my new smoker are welcome. Smoke ya later
Welcome aboard! Glad you've joined the SMF family. You'll find this to be a friendly group...we enjoy helping and encouraging each other. Looking forward to your input around here, and just ask if you ever need anything...someone here will surely be able to help.

Thanks graywolf. Be happy with Cali as it snowed 4 inches here yesterday. My sister movers to Belmont which is between San Fran and San Jose

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   [/h3][h3]  [/h3][h3]Gary[/h3]
I'm from Sennett (outside of Auburn about 20 miles SE of Syracuse).  Can you see over the snowbanks yet?

Last thing I smoked I had to set the smoker on a table that was on a hard snow drift that was about 3 feet deep. Hope the warm weather hits is soon.
Do you do a lot of smoking? How long have been at it?
I guess that on average we smoke something maybe three times a month in the heart of the winter and once or twice a week in warmer weather.  In addition to traditional BBQ we also smoke cook a lot of stuff like chicken, fish and such. 

We have been known to cure and smoke our own hams and bacon but the local pork processing place we got our meat from closed so I don't do as much of that as I'd like.  When I make bacon now it's with pork butts (AKA buck board bacon) for which there are several threads on the site.  I also use both beef and venison for corning and pastrami.  We make our own jerky, smoked salmon and both fresh and cured sausage (still learning the sausage routine) and have been barbequeing for about 18 or so years.

Now that you've reminded me of it I think there is only one lonely smoked duck breast left in the upstair fridge freezer.  I may get some snow goose out of the big freezers and get it ready to smoke.

I'm fortunate in the winter as our garage is a small two story barn that was moved and attached to the back of the house.  It has a concrete floor and is somewhat drafty so I use the electric and charcoal smokers inside during the winter.  As far as I'm concerned spring is about 7 weeks overdue.....

Is Doyle a first or last name?

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