Checking in...

Discussion in 'Roll Call' started by shooter57, Feb 23, 2009.

  1. shooter57

    shooter57 Newbie

    Pretty new to smoking (meat [​IMG]) and really appreciate the resources and experience here.

    Just picked up a Royal Oak double walled electric smoker, was using a borrowed Brinkman electric until now. Looking forward to having the adjustable temperature control with this new unit.

    I've made only sausage so far, several different batches using different recipes, but all with wild duck and goose. Everything has been really good so far, but always working on improving. I've done a LOT of jerky using duck and goose, too, always comes out great despite needing to upgrade my dehydrator.

    Looking forward to using the new smoker on tri-tip, brisket, pulled pork, etc.
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF shooter, glad ta have ya here and lookin forward to seein some of your Q
     
  3. Welcome to the forum!! You may be able to dry that jerky in your smoker if you can get the temp low enough. I'm not that familiar with those.
     
  4. eagle

    eagle Fire Starter

    Welcome, Welcome.
     
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Say Shooter, glad to have you as part of the SMF family. Plenty of hunters here, so you're in good company.
     
  6. jamesb

    jamesb Smoking Fanatic

    Welcome! Care to share the sausage recipes?
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF. Glad to have you aboard.
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. There's lots of great reading and lots of great people to meet. Feel free to ask questions. [​IMG]
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Shooter! Looking forward to your input. :)
     
  10. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Welcome from Pittsburgh, PA......Another waterfowler here......Maybe we can exchange recipes!
     
  11. shooter57

    shooter57 Newbie

    BC - I figgered from the handle and avatar that you were chasing feathers too.

    Happy to share what's worked for me so far, will do so in future posts.

    And on the temps, I was pleased to see that I could get my new smoker to low idle at around 70 degrees F! High temp was about 385 degrees, so I think I can manage any requirements in there (though I expect I'll prefer to do the jerky in a dehydrator as I prefer air flow over temperature to get the finished product I'm looking for).

    Thanks all for the warm welcome.
     
  12. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
     
  13. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Sounds like you are off to a great start!
     
  14. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome, Shooter! And good luck with your new smoker. Let us know how you like it.
     
  15. qarawolf1

    qarawolf1 Newbie

    i have never smoked before. but i love smoked meat.i bought a brinkmann smoke n grill and can't wait to get started.
    i can use all the help i can get.
    thanks
    qarawolf1
     
  16. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Welcome Shooter. I make a lot of sausage both smoked and fresh. I would be glad to help.
     
  17. huskersmokeman

    huskersmokeman Smoke Blower

    Welcome, shooter...good to have you aboard!
     
  18. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF.
     
  19. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Welcome, there is plenty of info here, Enjoy.
     

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