Food Smokers and Smoking Tips/Tricks/Techniques

Very well said!! So much truth to this. Still cooking on one I made with my Uncle when I was 11 years old.

 

As it takes care of itself that something turns into time to drink MORE beer.

 

Ya been there and moved on. Crazy doesn't begin to cover that.

MUCH happier with my now wife of almost 11 years who's a school teacher.

 

I should have specifically asked, "Any tips for finding a woman that is an orphan, independently wealthy, and will tolerate my bullshit?" Essentially looking for a gal that is an orphan and also independently wealthy that wouldn't mind me hanging out by the pool smoking meats all day.

 

Sounds good. Happy B-day

I'm thinking after we are back in FL next month I will be able to talk the wife into gifting our current Traeger to my father in-law and movin on up.

 

Thank you. Just be careful when shopping. I started with <$1k goal... then for just a couple hundred more you get into the Blaz'n Grill and the Yoders, then for a little more you can get into ones with more stainless steel, then you're over $2k and considering the Mak line... I think I was originally going with the Cabelas Pit Boss when this all started . Not knocking it all just the series of events that lead me to mine. (along with hours and hours of review reading and forum searching)

 

@Misplaced Nebraskan What's going on the new pit today. You and your family like deer meat?

 

Ya I went with the $1200 Traeger after MONTHS of forum searching. I was not keen on them to start with because they moved the construction over seas. I started reading later reviews and they fixed all the issues that this caused and things where back on track. It's been great and is huge but I want to move on up. I have been looking at the new Traeger line which is around $2k and also the MAK I looked at the one you got after you talked about them and like the bigger one. I expect to lay out between $2k and $3k for the next one. Yes we all have a sickness lol.

 

Possibly a tomahawk steak at the minimum. I do eat a lot of deer meat. I go north every fall to refill my cooler



A majority of this is venison

It get's tiresome researching so much. But the 2k-3k window is a lot of options. Really wanted to go with the Mak 2 Star based on countless reviews. but that would've put me too much over budget that I'd already blown through... But I am creating a tracking log for my pit now and will have more info for you on this one as there was little info for consumption I could find.

 

Appreciate it. I figure we aren't moving till the end of June then we won't be in a new place for a couple months so I have some time to convince the wife we need an upgrade lol.

BTW if you have too much Venison on hand and need to clean out the freezer I can always help you out.

I'm down to my last pack of ground venison and won't be hunting this year. Stuff is as expensive as gold online to buy/ship.

 

@Misplaced Nebraskan

 

Looks good, I will not bring any. You got plenty.

 

Chop saw...

 

I've got a school teacher too. She is down to earth and can stand my bs.

 

The Unicorn!!!

 

Thank you

I always go on a binge eating it right after my trip, then go into hoarder mode, then back to binging the last couple months prior to my next trip. Vicious cycle really

 

I usually have left over and grind it all up before hunting season starts and build my salami for the year.

 

I do predominately ground. I keep the backstraps and maybe a roast or two, but that's about it. And the fillets are eaten the day of the kill

 

Right on. I figure anyone who can put up with me for this long must either be certifiable or really in it for the long haul.

 

Be very very careful of those unicorns...