Today’s blog features a customer spotlight on Greg Buckwald, a friend and mentor of mine from MillerKnoll. Greg and I connected for coaching around my goals in farming and personal finance, which has been priceless to me! Greg and his dad smoked two One-Eared Dog Farm pheasants in a homemade smoker for Super Bowl Sunday using two different recipes. Please check out his testimonial below:

“My dad and I smoked two of your pheasants on his homemade smoker during the Super Bowl a couple of weeks ago. His smoker is home made with T11 siding, cement board in the middle and metal lined on the inside.  His smoker is an electric powered unit with a digital controller for the temperature, and a separate smoke box with a stove burner for the sawdust or woodchips.“

‘We brined the birds with a salt and sugar mix in water overnight prior to smoking.  One of the birds was basted with the maple syrup recipe from your website and the other one with the dry rub shown below.  We set the smoker at 200 and it took over 3 hours for them to get up to temperature all the way through.  In the future, I would set the smoker at 225 degrees as I feel 200 degrees was a bit low to get the job done. It was a lot of fun to try this out. We definitely liked the maple syrup baste that you recommended more than the dry rub. The dry rub stayed more on the outside of the skin whereas the baste soaking into the flavor of the breast meat. Thanks again for the recommendations.”

Thank you for the testimonial and sharing pictures from your experience Greg! What a fun way to spend time with family and impressive homemade smoker as well. Please contact us with your story cooking One-Eared Dog Farm’s pheasants to be shared here and on our socials.