My Intro Thread

Discussion in 'Roll Call' started by dvdkffmn, Jan 6, 2016.

  1. dvdkffmn

    dvdkffmn Newbie

    Well I felt a little silly when I was reading my Welcome message because I only found that after I had submitted a thread. It's in Wild Game about cooking an elk heart that is most likely a little bit beyond the "best by" date. It was frozen for the entire time but even so.

    Anywho, I've been experimenting with smoking/cooking in general for a few years now. I started out smoking cheese because it is something that my dad used to do before he passed away and it sort of snowballed from there. A few things that caught my mom by surprise was when I smoked sea salt and walnuts. The sea salt I use in place of table salt now and I've been told (since I can't stand the texture of nuts in general) that the smoked walnuts taste like a campfire.

    I currently work with two different smokers: a propane-powered chimney smoker and a wood-fire offset barrel smoker. I use the propane smoker when I have a specific schedule to have the food done by, and the offset smoker when I'm not strapped for time. The primary reason why is because the thermometer on the offset smoker doesn't have numbers, it has WARM, IDEAL, and HOT! Precise, it is not.

    Not really sure what else to say, so I'll cut it off here.
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site.  How did the Elk heart turn out?

    You will find a lot of helpful folks and tons of smoking inspiration round here.
  3. sota d

    sota d Smoking Fanatic

    Welcome to the forum. You'll find a lot of helpful people here. Looking forward to hearing about your future smokes. Happy smokin', David.
  4. [​IMG]   Good evening and welcome to the forum, from a nice chilly day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  5. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.

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