New to the forum, My forum name is kfshale

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Original poster
Dec 6, 2016
 I,m new to this forum, so I'll start out by saying HI!   I've been making jerky and sausage for 20 plus years using my oven and a Bradley smoker. I wasn't happy with the uneven cooking with the Bradley and I need more room.  I just bought a Smoke Hollow 44" and am anxious to start using it. From reading the posts, it looks like I may have to make some modifications to the Smoke Hollow to get it to smoke perfectly.  I'm from Eastern Washington State. I'm looking forward to the invaluable info this forum can provide !
  Good morning and welcome to the forum, from a cool and drizzly day here in East Texas, and the best site on the web. Lots of              great people with tons of information on just about  everything.

I need some help! I cooked 2 venison neck roasts to 160 and tried to eat them and they were way too tough. Great flavor but, chew,chew.chew! Has anyone ever tried recooking to say 200? will it ruin the meat? dry it out? is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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