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shooter57

Newbie
Original poster
Feb 21, 2009
18
10
Pretty new to smoking (meat
cool.gif
) 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.
 
Welcome to SMF shooter, glad ta have ya here and lookin forward to seein some of your Q
 
Say Shooter, glad to have you as part of the SMF family. Plenty of hunters here, so you're in good company.
 
Welcome to the SMF. Glad to have you aboard.
 
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.
 
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
 
Welcome, there is plenty of info here, Enjoy.
 
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