zbigjeff are they for sale?

calldoctoday burgers aren’t healthy?!?!

Tex_77 looks pretty damn tasty. Will give that a go.

lkrfletcher I have to admit it’s times like this when I love the things I learn from this community!

processhead I am going to have to give that a go. What did you use for the brine.

caryfr5 if you use an electric element you can apply smoke as needed in your box. The gravity feed box design would give you exactly what you need and you could utilize your element at the bottom of the box. You could use pellets for the smoke but not as Heat source. So you can get your length of time how you would like it. I would also recommend a fan to get a good air flow/Heat movement in your box. There are several gravity feed designs out there to utilize. Basically they just use 1"-2" insulation board and wrap with metal and weld together.

caryfr5 Gravity feed smokers are run by charcoal and when controlled by a digital fan are very versatile for all of the meats you are trying to do and allow you to apply as much or as little smoke to your cook as you would like. The Ole Hickory lines can be controlled by charcoal or propane and you are able to do the same with those as you could use a chunk of your favorite wood and once it is done your smoke would be done. So you could utilize those to dry meats, cold smoke, or any other smoke you would like. I make lots of deer sausage jerky and we apply a light smoke for limited time during our process. Hope this helps!!!

caryfr5 Depends on fuel source you are shooting for and the capacity you are looking for from a production standpoint. We like to process our own deer and make large quantities of snack sticks and sausage so we like smokers that have a larger cabinet and that has a large temperature range from low to high. (70-500 degree F) If I did it all over again I would buy an Ole Hickory CTO. I have a large cabinet style gravity feed smoker now which I am very happy with but even that was 1600. The CTO is around 5000. There are several pellet feed smokers out there so do your homework on any version of those.

Scott Springer If I can give you one very solid piece of advice it would be to go ahead and spend the extra money on a very well built/high quality smoker. I have gone through several of the last several years and I would’ve been $ ahead had I spent the $ initially.

Scott Springer I’ve never owned a Camp Chef but I did own the Series 7 Pitboss vertical smoker for about 1 year before I returned it to Cabelas. The location of the controls on the pro series is an issue and needs to be redesigned.

zbigjeff gouda cream sauce???

gChart that doesn’t look terrible

Tex_77 looking nice! I usually do prime rib on Christmas but it was 12 here today so cocktails by the grill was out of the question so instead it was cocktails and honey baked ham and a smoked Turkey breast!

lkrogmann Habanero BBQ. Did snack sticks and summer sausage with it every year. Turn out great!

Joe Hell i will give that a go for Christmas! Thanks!

Joe Hell please share the stuffing recipe! I am intrigued!

I cheated this Thanksgiving. Since it was just a few of us I focused on the drinking aspect of the Holidays and ordered Turkey from Honey Baked Ham. Although I am a bit sorry for not firing up every cooking apparatus I own for a good day of cooking…I am not ashamed of my decision.

RON PARRISH we did hot Italian venison sausage this year for the first time. Let me tell you it changed the game with baked spaghetti and lasagna.

locoglaus that is a great way to utilize most game birds!!!

Darkfish89 yes that looks like it works! I kove seeing the different ways people cook backstrap! Given the spirit of deer season this thread should go over nicely and hopefully get the creativity out on the “table”