I think we're gonna need a bigger smoker...

[Morgan C.]

Some of the best meat that will ever cross your lips are steaks and roasts from a Moose and Elk. Chris i hope you luck into some of that

Take this quote to heart!! Bill speaks the truth!! Good stuff!

 

[Matt Gard]

I've got the charcoal if someone has the King Kong of smokers.

 

[JeffG]

Beautiful looking meat, cant wait to see what the finished cooked product looks like.

 

[S.Six]

Where's the Ranch Kettle sized WSM when you need it?

Yah Chris, maybe you could talk to Weber and get them workin on a 96.5"wsm. Just a thought.

 

[Bob Mann]

That is a lot of meat!

 

[Chris Allingham]

No moose meat for me. My friend Adam Fischler from Portland was in Alaska on vacation and just happened upon this while wandering around Cordova. Here's what Adam had to say:

Those guys with the moose were really fun to talk to. They were happy to tell me about all the regulations surrounding where/when/how you were allowed to bag a moose. The rack on that one was 52" and he said the largest they'd got was 72". As we walked away he was firing up the sawzall to...um...widen the moose's inseam.

In Cordova we stayed at this great place that was where all the sport hunters and fishermen were staying. It was an old cannery that was a couple miles out of town. I think I had some of the best meals of my life at that place. It was not fancy. The dining hall was what you'd expect in a cannery. But every night the chef offered 2 choices of 3 course dinners that were just delicious. I think it's smart to eat where the hunters eat. Unless you're a moose or a salmon.

 

[Andy Beers]

Nothin better than moose meat. our season started this morning and I just saw a 20 pointer weighing 936lbs. Nice lookin moose.