Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. greg gambill

    1st Fatty

    I used 1-1/4 lbs thick cut applewood smoked bacon, 1 lb fresh pork sausage, 3/4 lbs pulled pork (vac packed in freezer from last cook), Smokey BBQ rub from World Spice, and a whiskey BBQ sauce I make, I made the lattice, sprinkled with rub, formed the sausage on top, leaving about 1/4 inch for...
  2. greg gambill

    My Yoder Experience

    (Updated 7/23) I have had my Cheyenne for a couple of weeks now and really l like the product.  So far I have smoked several racks of ribs, a couple of pork butts, 3 large king salmons, and some bratwurst….Even the sausages came out with an awesome smoke ring!  The ¼ inch material heats up...
  3. greg gambill

    sockeye salmon

    one of my first cooks on my yoder Cheyenne.  3 good size sockeyes and some bratwurst just to fill up the room cooked with applewood.  Salmon came out fantastic as did the sausage...even had a good smoke ring on it.   
  4. greg gambill

    Greetings from the Northwest

    My name is Greg and I have been smoking for a few years now.  Mainly using electric smokers and smokeboxes in my backyard grill. i have been wanting to step up my game and recently bought a Yoder Cheyenne that I've had for a few weeks now.   Looking forward to engaging with everyone and...
Top Bottom
Back
Clicky