Originally Posted by LittleLakePhil
I have this old propane smoker...it's about worn out...I smoke a lot of fish....and just about everything else. I primarily use Apple and cherry woods. Next week I'll be smoking a full venison shoulder.
Sorry about the double post, I was on my cell when I saw this thread, I wanted in, cannot believe I missed this for so long.
I have the same smoker as above.
I would like a nicer one, but The WWD I am married to will not allow me to get the green egg I covet. (WWD is wicked witch's daughter) I have thought about building a black smoker, my Grandpa use to have one and it made a ton of meat. But for just the two of us it is not real practical.
In reading the past posts it appears some of you smoke without brining, is that possible? What does meat turn out like? The one reason I do not smoke more is because I am not good at planning ahead and I pass the time to start brining.
I saw some one does eggs in the smoker, how?
We bought a pig and the hams were smoked at the butcher shop, they were/are so poor I have thought of re-brining and smoking them again. Can that be done? Will it work? Next time I will tell them to skip the smoking and do it myself.
The bacon they made was fantastic, the ham was terrible, how is that possible?
BTW great thread.