Howdy from Wyoming

Discussion in 'Roll Call' started by thegreatmc, Apr 27, 2015.

  1. thegreatmc

    thegreatmc Meat Mopper

    I've been reading a lot on here for the last year and thought I'd finally post up and say hello.  I'm from Wyoming for now but we will see where things fall in a year.  I live to hunt and fish and have always liked to cook the meat I harvest but I just gained access to a Masterbuilt 7 in 1 smoker.  In the last couple of months I have smoked a duck, salmon, and goose pastrami, all using it as a charcoal smoker with apple wood.  Right now I have another salmon on there, plus two racks of ribs.  Because of the poor weather we are experiencing right now, I'm trying it out as a propane smoker for the first time.  We'll see how that goes.  The 7 in 1 may not be the best smoker out there, but it has done well and is like a gateway drug.  Now I'm trying to figure out how to build my own smokers, one small enough to do 1 duck or 2 fatties at a time, and then one big enough to do 6 to 10 racks of ribs at a time.  

    I am using apple wood for the simple reason that my neighbor had an apple tree that didn't winter so well and now I have access to a huge supply of wood.  I don't know if different trees produce different smoke, but this stuff is so intoxicating while it's smoking that I think they need to make a woman's perfume out of it.  She could be the ugliest gal ever but smelling like this I'd be chasing her like crazy.  
  2. welshrarebit

    welshrarebit Master of the Pit

    E komo mai...

    As far as a small build it yourself smoker look into a mini-WSM! They are great little smokers and fun to put together.
  3. thegreatmc

    thegreatmc Meat Mopper

    The salmon stuck a little on the back side, which in turn made the tongs dig in on this side, otherwise it would look as good as it tastes.  Now to pull the ribs off in 2 to 3 hours.  

    Last edited: Apr 27, 2015
  4. sota d

    sota d Smoking Fanatic

    Forget the tong mark, that's a very tasty looking piece of salmon! Nice job-can't wait to see the ribs!
  5. [​IMG]   Good evening and welcome to the forum, from a cool and stormy day here in East Texas. Lots of great people with tons of information on just about  everything.

  6. rmmurray

    rmmurray Master of the Pit

    Welcome to SMF! :welcome:
    We're glad to have you here. The search bar at the top is your best friend. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
    Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
    Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
    - Ryan
  7. thegreatmc

    thegreatmc Meat Mopper

    I forgot pictures of the ribs. Everyone else thought they were great but I wasn't near as impressed. The meat itself seemed odd. I've never had to trim so much fat off ribs before and even still they seemed overly fatty.
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
  9. Welcome to the site from a neighbor just to the south of you!  And don't feel too bad about the weather, we got about a foot and a half yesterday through today!
  10. 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.

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