DH & I from NW Wyoming!

Discussion in 'Roll Call' started by mtsmokehorse, Jan 17, 2015.

  1. mtsmokehorse

    mtsmokehorse Newbie

    Hi all,

       My DH and I are excited to join-we are from northwest Wyoming, and are recent (Christmas!) owners of a Masterbuilt Electric 40" smoker, with the glass see through. Tonight is actually our first time to smoke in it, hence the join! 

      Excited to learn new recipes and really become proficient in smoking. Anyone else from our area? Handling the smoker has been fun with our locale and temperature-altitude and climate certainly play a part in it all! 
  2. [​IMG]   Good evening and welcome to the forum, from a windy and cool day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. Congrats on the new smoker, be sure and post some pictures     Around Cody ?

  5. mtsmokehorse

    mtsmokehorse Newbie

    Thanks all for the great replies and advice. :) First smoking went well! Elk sausage from the elk DH harvested this year (we processed, and made sausage from) was a HUGE hit,[​IMG]  and the  pork loin was fantastic. It lasted less than 24hr.....

    I did put on acorn squash halves, nothing done to them but dusted with brown sugar......just to try. Eck. Not good. They were underdone and tasted like a mouthful of ash. I will need to try something different with that. ;) 

    Last edited: Jan 21, 2015
  6. Man That looks Tasty !!!

  7. mtsmokehorse

    mtsmokehorse Newbie

    Tonight I am surprising husband with sausage, flat iron steaks, scotch eggs, and chickpeas, all smoked! Nice way to come home after a week away at work, eh? :) Trying some new recipes, so I will post how it goes. I am absolutely in LOVE with our smoker (eh, HIS smoker, rather, as it was a gift to him, though I am using it quite a lot). 
  8. Post pictures of all that stuff and as you smoke, we all like to watch

  9. mtsmokehorse

    mtsmokehorse Newbie

    gary, of course! [​IMG]

    Smoked Chickpea Recipe.

    We (my DH: Dear Husband, and I ) had these smoked chickpeas on a salad in a nice restaurant years ago, and loved them. I tried to recreate them in a grill with a smoke box and roasted in the oven to no avail, so trying a smoker recipe. 

    All were "eyeballed" measurements, though I do have a tsp. measuring spoon out, just to have pulled it out of the drawer. ;) 

    2 cans of garbanzo beans or chickpeas, salt, cumin, cayenne, chili, garlic powder, (~1 tsp of each, I doubled the salt after tasting). 

    Spread on a grill pan,drizzle with olive oil. Just checking every so often by tasting one to see if it is 'crunchy' on the outer skin yet. Getting there, but not totally done yet. Been in for a good 2 hours on the top rack. 

    Scotch Eggs, my secret favourite thing. 

    8 boiled (fresh) chicken eggs, 2 lbs of fresh ground elk meat. They were quite impressive looking giant meat 'balls'  after I made them but my hands were covered in ground elk, so not a great time to pick up the camera phone. Just take a handful of ground (meat) and flatten into a smallish patty. Place egg on top, and wrap patty around egg. I balled it up in my hands to really secure the meat around the egg, and make sure no 'air pockets' were around the egg also. Sprinkled with a seasoning (cayenne, chili, etc. seasoning) we found locally. 

    I love this one particularly, the chickens are a neighbors, so local and fresh. The elk is the one my husband harvested this past year, so 'local'/wild too. Love it. 

    In smoker at 225 now. 

    The flat iron steaks don't take but an hour (according to recipe), so I have those marinating now. 
  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Hey Horse! Love your avatar. I like a seasoning I call "C salt" which is equal parts cayenne, cumin, and salt.
  11. Pretty cool !!

  12. mtsmokehorse

    mtsmokehorse Newbie

    A few more photos,...

    Chickpeas, finally 'crispy' enough on the outside. Maybe a little over, but still delicious.

    They were in for almost 4 hours at 225 (fluctuating as I opened the door,....)-which seems like a lot, but I wouldn't change it much. Next time, I will take them off about 20 min. earlier. The ones in the back were a little over crispy. The rest were crispy outsides, smooth inside. 


    Scotch Eggs were on lowest rack. Next time I will put them higher, and take off about 30 min earlier. They have almost too much smoke flavor, but slight. Really delicious overall. I checked on them about an hour before I actually took them out, and they were 'at temp' of being done, but didnt have enough 'smoky' flavour so I left them in. A touch too long, but live and learn. :) We processed the ground elk very lean, so it is a touch dry, but not bad at all. I am going to make up a BBQ sauce to brush over them lightly. 

    Smoker is getting back to temp (it is snowing and I've opened and closed the poor thing about 5 times in the last hour), and last thing that goes on, flat iron steaks! If only I had a good dessert to smoke too. Ha. 

    I am addicted, yessiree. 

    (and of course, if anyone has any advice, tips, or comments about doing something differently or using the smoker differently to create these things, please feel free to advise! I am loving learning about better ways to smoke. Right now, I am on the trial and error side of things! Fun though!) 
    Last edited: Jan 24, 2015
  13. mikewin

    mikewin Newbie

    Great to see another Wyoming person on here. I just joined the group also. I'm over on the Northeast side of the state. Happy cooking...:sausage:

Share This Page