I recently got a rolling bakers rack from a local buisness. My plans are to make a smoker that I can roll the rack into and out of. Does anyone have ideas or pictures of their smokers to help me out? Thanks!!

I use a 50/50 mix of venison and pork butt with a local seasoning and they turn out awesome!

I am going to try this. My wife would love these!

Great site. Looking forward to exploring it more.

Ryan here from northern Minnesota. I have been processing my own meat for around 8-10 years now and I love it. I have done polish, meat sticks, breakfast sausage, summer sausage, potato sausage, bratwurst. I also love smoking meat. My favorite thing that I have smoked was a prime rib. Turned out better than any prime rib I’ve ever had in any restaurant. A little nerve racking though with an expensive cut of meat. You can’t go wrong when you cook low and slow. Its the only way to go! Cheers.