Another newbie to bradley, not to smoking

[alaskadan]

Hello everybody, I found the bradley smoker last week after 10 years of smoking the Alaska way. Which is hunting Alder by the roadside, charcoal bed and feeding/adjusting for the next 8 hours. I do native style cold smoking of Kings, Reds, and Silvers, and I have a couple of recipes and techniques I'd like to share. As well as learn how to smoke my moose and caribou. I live in Dillingham, in Bristol Bay Alaska for the last 25 years, and have lived subsistance lifestyle as much as I can stand. (I LOVE the bacon mushroom cheeseburgers at the Bay Diner) Three freezers at my house, one for fish, one for moose and caribou, and one for everything else. I built my smokehouse as a cold smoker, as that is mainly what I do with my fish, but can I do moose as well?
Looking forward to swapping recipes and techniques with everybody interested.
Dan

[car54]

Welcome,

  It looks like you already have much experience. Looking forward to hearing and learning from you.
Don't be a stranger here.

Brad

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[KyNola]

Welcome Dan.  Will look forward to the wealth of knowledge you have to share with us.

[ghost9mm]

Welcome to a really great forum....enjoy your smoker...

[Caribou]

Welcome to the forum Dan
Looking forward to learning from your knowledge
Carolyn

[aces-n-eights]

Hi alaskadan!  Welcome!  I, too, look forward to hearing how you smoke fish.  I have done moose roasts in the past they turn out great.  Obviously they are lean and i have had good luck with a marinade before smoking or wrapping the roast with bacon to keep them from being too dry.  I take moose to about 160° internal temp - you can adjust to your tastes.  My nephew marinaded a moose roast in some red wine and other spices and it was very good.

We're over in Soldotna and just finished filling the freezers with sockeye.  C'mon silvers!

Again, welcome.