Hello from the Niagara Region

coreyd · December 11, 2009, 06:55:04 PM

Hey peoples...

I just picked up a 4 rack digital smoker today. I have been watching the local sources for a few months waiting for a sale and one of the stores had it for $100 off this week so I grabbed one.

Unfortunately I have to work all day tomorrow but on Sunday I plan on starting this thing off with a few racks of ribs.

I am an avid hunter so I have a quantity of moose and venison in the freezer waiting for some smokey love. Once I get the right casing I am planning to make some pepperettes/snack sticks from a bunch of the little deer I shot last week.

Can't wait to get this guy started up. Figuring on using apple to do the ribs with and most likely hickory for the peperettes once they are ready.

Corey

hal4uk · December 11, 2009, 07:01:54 PM

Welcome Corey!

Dead animals, and a smoker.
You're in the right place!

KevinG · December 11, 2009, 08:12:37 PM

Welcome Corey! Don't forget to season that bad boy before you start cooking those ribs.

ArnieM · December 11, 2009, 09:46:42 PM

Hi Corey and welcome to the forum. As Kevin said, make sure you season your smoker. Burn off whatever oil they use in China to manufacture it.

Apple is good on ribs but I use it mostly on poultry. Hickory is also good for ribs, a bit stronger than apple.

If you've had previous experience, you know the drill; smoke, low, slow. It takes patience. I hate that. But it does pay off in taste. Besides, when you do it yourself, you know EXACTLY what's in there.

Keep us up to date on your adventures. Pics are much appreciated.

Hopefull Romantic · December 12, 2009, 03:04:55 AM

Hi Corey and welcome to the forum.

In addition what already had been said dont forget to keep that vent at leas 1/2 to 3/4 open and fully open with poultry.

HR

FLBentRider · December 12, 2009, 03:34:50 AM

W E L C O M E to the Forum coreyd!

deb415611 · December 12, 2009, 04:15:35 AM

Welcome to the forum, Corey.

If you are in the Niagra region you might be close to The Sausagemaker in buffalo. They would be able to get you hooked up with the right casing. http://www.sausagemaker.com/

pensrock · December 12, 2009, 05:01:07 AM

Welcome to the forum, not much to add to the great advice already given.

coreyd · December 12, 2009, 07:04:24 AM

Quote from: deb415611 on December 12, 2009, 04:15:35 AM
Welcome to the forum, Corey.

If you are in the Niagra region you might be close to The Sausagemaker in buffalo. They would be able to get you hooked up with the right casing. http://www.sausagemaker.com/

I work right down the street from www.malabarsuperspice.com :)

deb415611 · December 12, 2009, 09:48:31 AM

Looks like you are all set :)

OU812 · December 14, 2009, 08:51:50 AM

Welcome to the fun Coreyd or should I say the addiction.

Not sure if you know but Ill throw this out there, you will only need 3 to 4 hr smoke with this type of smoker the rest of the time is just cooking, slow and low brother slow and low.

dbondy · December 14, 2009, 08:59:15 AM

Welcome to the forum Coreyd. :)