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  1. twotrackerbryan

    7.5 lbs Venison jerky

    Marinated for 2 days and just put in the smoker (cut at 3/8 to 1/2 thick).  I made a 7.5 lb batch yesterday but I had my temperature a little too high to start with.  It turned out ok but I will call it "learning the new smoker". I cheated on this batch because I wanted to use up an original Hi...
  2. twotrackerbryan

    111 from Dewitt

    Escanaba in da Moonlight!
  3. twotrackerbryan

    Brisket, the wife say's I'm crazy

    Ok, so I upgraded my smoker last week and I joined this forum this morning.  I spent quite a bit of time reading today and while I had a few chickens in the smoker I read a post by Kryinggame and by Solaryellow.  I went out and bought a brisket and the ingredients and I am going to make my first...
  4. twotrackerbryan

    Hello from Michigan

    I have been on here this morning getting an education and look forward to spending endless hours on perfecting my skills.  What a great site! I have been making smoked Salmon and Venison jerky for years in the oven and in my electric little smoker.  With some good preparation and baby sitting...
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