Lots of whitefish lately.

Gator- Looks good and I like your home made smoker set-up.. Can you share any more details on your smoke process?? ( temps, time, do you let the sausage hang a day before smoking etc).. I smoke a lot of normal beef, pork, turkey etc but would like to get into sausage next fall. Thanks 

Processed/smoked 25lbs venison wieners and 50lbs sausage over the last week.   First two dowels of sausage are Jap with pepperjack cheese 2# each and back two dowels garlic 3# each.  I cut them in around 1lb chunks and seal.  Weiners I don't take the time to twist, just smoke them in longer chunks, cut to length and seal.  All 60/40 venison/butt.  Always a sigh when it's over and in the freezer.

First Canadian bacon batch of the year.  I do all my bacon (regular and Canadian) this time of the year and will start looking for some pork belly's

Gobbler - never froze them and reheated, not sure how that would turn out. 

Just smoked a 6 lb prime rib at approximately 30 minutes per lb at 225 degrees. Pull it at 125-130 and let it sit for 15 minutes. Seasoned the outside heavily. One of the best things you can make one the smoker! 

Prime rib Christmas eve, and brisket Christmas day. 

Has anyone smoked a prime rib and froze it for later, how would you recommend re-heating it,it would be smoked to medium rare.

Fowler- Glad the turkey smoke worked out for you.. I did another prime rib in the smoker and it turned out great,, Perfect medium rare finish and the best part is we get another meal from the leftovers.

PW/!2 Pack-  I have tried to "crisp up" the skin under my oven broiler after the smoke and it still remains chewy.. Not a big deal but just thought I would mention it for Fowler..     

Christmas Turkey breast!  Before and after pic . Followed Kona's recommendation on prep and smoke. All thumbs up at the table. Had some pickled Quail eggs during prep.

Some samples of the venison I processed this past weekend.