Recent content by Randy

Has any one tried one of these for cold smoking.I have a number 3 and love it.but for cold smokin I would like Something simple to do it with.I've cold smoked cheese and things but it kind of was a process.I think one of these might just do the trick.What you guys think.

I live in Montana where my son runs his logging operation. he brings home a lot of Western large or Tamarack as we call it and cooks a lot of roast and steaks on it.and they are very excellent.so I've been thinking about how it would be to smoke meat with this Tamarack and just see how it is as...

Hello every body. Got a prob how do I do a 14 lb brisket that takes 24 hr then ribs that take about 6 hr. Do I put brisket and ribs in together then pull ribs after smoke done. then put back in so there done at same time.or put in later and run more smoke. this is compatition si #3 against wood...

Well did my first batch of summer sausage, been reading up on starter cultures and yogert works well. Had my pork and beef lightly froze, ground meat added spices and yogert mixed well stuffed 2 inch casings placed in 85 , 90 degree oven with pan of water to keep humidity around 90 percent. Let...

Well did my first brisket didnt plan on 24 hr but that is what it took.Went out last saturday morning bought 14 lb pacercut brisket,brought it home rubed it wraped it stuck it in fridge till 10 pm. Pulled it out put in smoker with 6 oz hickery. set temp 200 went to bed.Got up at 7:00 am went out...

:D well hech ya im excited, wont hunt swan till late october when they come into freeze out lake here in Montana but you can bet it will go into my #3 and ill make shure i no how to do pictures to share with every body.

Good morning just thinking about fish but woried about contaminating the smoker with fish smell.My old smoker was just a big chief but could never get the fish smell out after doing some fish. Dont want my Brisket ,ribs, or what ever to have a fishy flavor or smell. Any suggestions. Or have you...

Well been waiting for today to do my first batch in the #3. Gave them rub wraped them then put them in at 10:40. from what I been reading about 5 hrs. 4 oz hickery 6 racks of ribs lots of room glad I got #3.

Well #3 arived today :) seasoning it right now. Sure glad I went with the #3. Steve was such a great guy to deal and smoker looks great. Going to break it in with pork spare ribs on sunday. Hardly wait. But with my 4 boys their wives and kids and my mom and dad glad I went #3. Any good pointers...

Well finally did it,wife just said get the one you will be happy with. So I did:). I almost went with #2 but I no I would regret not getting the bigger on and my family isnt getting any smaller.Found out yesterday I have a nother grandchild one the way, love it. Just thought id say hi and can...

Is it fine to go out and get apple wood right off the tree take off the bark and put in the smoker. I have 9 apple trees. or does it need some drying.

Its time to put in for swan permit. I hope I get one because Im going to smoke it. Buddy of mine got a young one last year and boy was it good. But I bet it wil;l be better smoked. :)

do they ever have a deal on shipping? I want the number 3 butt 137 dallers to have it shipped, my wife said slow down you might have to settle for the # 2 i dont want to. Help!!!!!

Hello Randy from Montana. Just debating between the #2 or #3 . Im 53 have 4 boys 4 grand kids and love to hunt ,fish , and smoke meet. o ya and drink beer . 

:) Hay every body. Im Randy live in Montana. Im really stuck between wich one.I have 4 boys 4 grand kids my parents in my basement dont wory I have a apartment for them, lol. any way Is the #2 big enough  I do cook for 15 abit expecially in summer. some times a few more. just dont no or should I...