i didnt get to smoke last weekend so doin it up this weekend. i brined a trukey, soaked in brine for about 18 hrs. went on smoker at 11:00 am, found some st louis cut ribs at reasonable price, ribs went on at 1:30 pm and are now in foil. finally created the mushroom and swiss fattie, it went on at 2:00 pm. dutches beans at 2:30. i plan on smoking some sweet corn also like wd has told me how and i plan on putting that on a 4:00pm. having family over for supper and if everything goes as planned be eating 6:30ish. if the meat wants to be late so be it, will just have to wait on it. here is some preqview:
turkey coming outta brine
ribs going on, nice tbs
fattie with swiss and mushroom sauce
veiw from smoker 3pm, i see a defect in fattie... i tried tin foil under fattie
turkey coming outta brine
ribs going on, nice tbs
fattie with swiss and mushroom sauce
veiw from smoker 3pm, i see a defect in fattie... i tried tin foil under fattie