Recent content by Freeport441

I have a 3lb venison roast and want to make jerky but don't have the kit for our smoker.  A friend suggested smoking the roast, then slicing it thin and making jerky in the oven on skewers for several hours...he thought that would be the best jerky possible.  Anyone have step by step...

So, I have some St Louis ribs to smoke for the first time.  I am trying to decide what to do though...looking at the forums I can do 4.5 hours no peak method, or I can foil, unfoil, some say 4 hours some say 7 hours, some say 220degrees and some say 235degrees,  etc etc!!!!  Don't want to ruin...

just received my #1 today, will work on the burn in soon.  I was just curious though, where are these smokers made?  Right there in Montgomery, MI like Steve's business card says?  I looked on Google Maps and can't even locate a West Territorial Road