- Apr 1, 2010
- 16
- 10
I am picking up my new smoker today, the MasterBuilt Extra Wide from Bass Pro Shop. I have been using a Char-Grill SFB for the last 5 years, and I think it performed it's last smoke over Thanksgiving. The metal has warped so bad in the firebox that the tray no longer closes properly it burns through fuel faster than a jackrabbit on a date. So, I decided to make the move to a propane smoker. And, for the price, the MasterBuilt seemed to be a good deal.
Anyways, new smoker means new things to smoke. I am planning on trying some cold smoking (Never done it before). Figure with the cold temps, I should easily be able to the temps low enough to smoke. So, I was thinking about trying some cheeses. I am also planning on trying to do some bacon within the next couple weeks. I almost feel like I have smoked everything. Ribs, Shoulder, Brisket, Fatties, chicken, turkey, ham, meatloaf, venison, elk, buffalo...hell, I have even tried to make jerky out of alligator (not a good idea). I want to try sausage sometime but I don't have a meat grinder. Anybody have any ideas for something new?
Anyways, new smoker means new things to smoke. I am planning on trying some cold smoking (Never done it before). Figure with the cold temps, I should easily be able to the temps low enough to smoke. So, I was thinking about trying some cheeses. I am also planning on trying to do some bacon within the next couple weeks. I almost feel like I have smoked everything. Ribs, Shoulder, Brisket, Fatties, chicken, turkey, ham, meatloaf, venison, elk, buffalo...hell, I have even tried to make jerky out of alligator (not a good idea). I want to try sausage sometime but I don't have a meat grinder. Anybody have any ideas for something new?