Hello from Wisconsin!

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Wisconsin Johnson

Newbie
Original poster
Oct 20, 2017
2
3
Good morning from the Dairyland! I am sitting in my garage watching my smoker prepare 30lbs of sausage....does it get any better than that? I'm not sure how it's done around the country but watching a smoker in WI always requires a few cold brews as well, so, no...it does not get better! HAHA!

I am not a forum guy. Not a social media guy. Not a group discussion guy. But then I found this site. I just wanted to say thank you for all the posts and pics. They are incredibly helpful.

A little background. I grew up making sausage and processing meat at a small butcher shop in our town. From age 12 until graduation I did seemingly a million pounds of venison, beef and pork year round but I did not understand the process. A couple years ago I built a smoker as you cannot find real quality BBQ in Wisconsin. I studied the art of the smoke for a couple of years before I built it and the rest is history. Just recently I decided to start doing venison sausage as I have 2 boys that love to hunt. That's where this forum came in. Your advice was worth it's weight in gold and I now understand the "why" behind sausage and not just the "how". Thank you.

I am a 5th generation Steamfitter and pipe welder and currently teach welding and metal fabrication at a technical college in WI. This enabled me to build my "baby" as pictured in my avatar. This is charcoal smoker with a 2' x 2' x 40" smoking box with 4 racks and a 2' x 2' x 1' fire box for charcoal. It has 2" of mineral wool insulation in the walls and top and along with a temperature controlled fan I can do a 24hr smoke on a brisket with 10lbs of charcoal. I have recently upgraded to a Thermoworks Smoke RF temp pbrobe receiver so I can still sleep during a long smoke. I highly recommend it! The "Johnson" on the front door is a 1958 Johnson Outboard Motor emblem... just for fun!

SO I guess I am posting this to introduce myself and offer any help needed in fabrication questions. DO NOT shy away from charcoal! I have read all over the internet about how much attention is needed while smoking with charcoal and how it's not worth it...DON'T BELIEVE IT! I can leave it alone for over a day doing brisket, I do a turkey at 425° for Thanksgiving every year in Wisconsin's freezing November with no problem and I am currently smoking venison sausage at 120° with no issues. I am a true charcoal purist but the equipment must be up to the task. You have all helped me and I would love to return the favor.

Thanks again! -Jeremiah Johnson

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Good morning and welcome to the forum from a beautiful (much needed)rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.


Gary
 
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