- Joined Jan 9, 2006
Hello, What a great site. I 'm just starting to learn to smoke meat. I've smoked a whole turkey, chicken, deer roast and deer jerky. It all turned out farily good for the first time. I rubbed all with salt and left sit for 1 day them smoked, not sure if that was right or not. The smoker I'm using is the old smoke house on the farm. Its about 5 feet wide 8 feet long and about 6 foot high to the rafters. My father in law said when he was a kid about 65 years ago they smoked all their meat, Anyway I'm anxious to hear from other members and get some hints and tips.