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I started out with a electric Brinkman with temp adjustemnt. I ran mine pretty much every day from November thru January making venison summer sausage my electric bill jumped like $20.00 a month. I didn't thinkit was to bad.

I use a Propane fired smoker. I am totally happy with it. I have the Great Outdoors Smokey Mountain Big Block. I find it very simple to use and get an average 30 hours a cook per tank.

My wife will not eat the sausages I make. I have convinced her to help me because thats quality time we can spend together doing something I enjoy. lol Hey it works. Of course then I have to do something she enjoys but it seems the sausage makeing and smokeing prevent me from her fun...

Do not know if you have heard of Americans Test Kitchen. There show this weekend on our local PBS channel they did a BUtterBall 20 lber. It was enhanced and they cooked without stuffing the bird except some carrot,celery,onions, and some lemons I think. For the skin the just used butter, then...

To keep cheese from melting purchase some high temp cheese that they put in sausage. Try sights like Butcher Packer or LEM. You can order it by the pound. A little expensive but it won't melt when you use it. A lb will go a long ways. They will also have multi varities to choose from.

Check to see if they have a Sam's Club card if not try Wal-Mart Super centers. That being for the meat. You can also use Home Depot and Lowes for your fuel sources and even look up a Gander Mountain for wood chips. They shouldn't have to travel to far for these places. Hope this helps ya.

I never actually kept time but I can usually do 3 overnight cooks plus on a tank. The only drawback is the fear of running out. So I always have spare tank just in case the Grill or the Smoker runs out. In the 4 years I have used it I only ran out once. I just looked on line at Bass Pro they...

Well I started with an electric from Brinkman which had a thermostate control unit I did very well with that. Then I bought a gasser from Great Outdoors Smokey Mountain series there small version. Fell absolutely in love with it. Sold that and bought there bigger version. I have no problems...

Well my wife cooks it til done. Then takes a sharp knife and cuts it off the cob. Then freezes the kernels in zip lock sandwhich bags. Then when ready to use it remove it from bags put in boiling water with wee bit of salt and serves. Tastes just like it did when it was on the cob.

Did up 17.5 lbs of Venison Summer sausage. This weekend is our youth hunt for deer season. So will be out in the blind with my son munching on fresh summer sausage, Some Colby Chedder Cheese, and saltines cracker.

Pay 16.50 on a tank swap. here

Any ribs I seen done was in turkey roaster layered in BBQ sauce long and slow. We had a fellow who would butcher deer in his barn for us and the on the day of the army/navy football game we go to his house and enjoy the fruits of our hunt. Thats the only way I have seen them done. Might give...

I would freeze what you cannot eat in a week maybe 2. Must keep refridgerated also. I have made some this way from a home recipe I made but I also had a cure in it. Not sure I want to be responsible for someones food poison. Thats just me though. I stopped useing my smoker for jerky and...

Sometimes ribs are enhanced and by following the directions for BRITU you can end up with a Rib Salt Block. Probably most of the people in here remove salt from the recipe and then salt the ribs if they are not enhanced. If you are buying cryovac packaged ribs read the label it should tell you...

I have always did my cooks in the 250 range also. It really does cut time off without loss of flavor or juices as done at 230. Every once in a awhile I do get a stubborn butt that refuses to comply and runs me into a sweat but manage to pull it off just under the wire.

Well If ya need a little motivator maybe I can help you. I have been sick since June uo tp now. Thinking its was pneumonia. Well I have a heart condition and I am down to 10% useage. I spent the last weekend on life support for 3 1/2 days. ( Mr. Rankin when I am up to it I have think I may...

Jim I am not aware of any orchards that sell wood. I would contact local orchards as they are generally replaceing trees and pruneing in Februaury. For Cherry contact maybe a local lumber mill. I know of a place in Brown City my brother in law buys his wood for his stove. Cut, split, and...

I had Native American Indian told me to smoke my fish with dried corn cobs. It is lighter smoke he said. I did some up for him to try, useing a Hi Mountain Brine mix. Not being a fish eater I passed it around to other local fishermen here. They all couldn't beleived I used the corn cobs.

Thanks Bob I have it book marked now but there showing pecan on back order.

Jim, I have looked into getting Pecan wood here but no such luck. I checked thru Flemmings Meat Market and his supplier wouldn't even look into it for him because of cost. I once saw it at Gander Mountain and when I inquired there I got looked at like I was nuts. I read in here where people...