Recent content by dwtlcambre

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  1. dwtlcambre

    best beer for BBQ

    If I am in the mood to spend a little on a good brew, I buy Abita Beer made locally here in Louisiana. They have a couple of great flavors like Turbo Dog, Purple Haze, Amber. When I feel like going cheap, it's Natural Light (ie, Natty Lights, Nutria Rats) $5.95 a 12 pack. It's a good beer, heck...
  2. dwtlcambre

    wild hog

    A friend at the deer camp kept telling me how good deer liver and heart was. After a couple of years, i finally got up the nerve and asked him to cook me some. It was one of the best things I have ever ate. I have since never thrown another liver or heart away, unless some one gut shot the deer...
  3. dwtlcambre

    Temps of Propane Smokers?

    Also, has anyone had any luck with a great smokey smoker at keeping the temps as low as 130?
  4. dwtlcambre

    Temps of Propane Smokers?

    Thanks Ron50, how high will it go? Which size do you have?
  5. dwtlcambre

    Temps of Propane Smokers?

    I appreciate everyones suggestions. I am looking for one that will go as low as 125 - 130 area and up high enough to cook on. I may be looking at the smoke vault. Any suggestions as to which one anyone thinks is best?
  6. dwtlcambre

    Temps of Propane Smokers?

    Thanks, were do you get a needle valve? Do you install it on the burner end?
  7. dwtlcambre

    Temps of Propane Smokers?

    Minn-Bill.....is this with a propane Smoke Vault? Which size, 18" or 24".
  8. dwtlcambre

    Temps of Propane Smokers?

    With a propane smoker, what temps can you vary between? Like how low can you get the internal temp and to what high?
  9. dwtlcambre

    Hello All

    We have been smoking in a small tin shed that was made to hold lawn mowers, but he built it with smoking meat in mind. We have been smoking deer and pork sausage, good old cajun boudin. My father in law also builds a nice metal BBQ pit with an offset firebox. We smoked a deer shoulder this...
  10. dwtlcambre

    Hello All

    Hello, I am new to the site and am looking forward to the information that seems is available here. I have been smoking sausage, boudin and venison with my father in law for about 5 years now.
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