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I'll be firing up the smoker in the morning. Smoking a ham for Easter lunch tomorrow using an apricot glaze and throwing on a spatchcocked chicken for supper one night next week.
I just got 10 gallons of my Irish Red Ale in the fermenter. Tomorrow I'll be smoking salmon for the first time. Throwing on a couple lbs of cod for fish tacos. I just got 4 lbs of salmon in a 1:4 salt brown sugar brine. I'll pull it out in the morning and put on rack for pellicle to form. I...
Been browsing the forum as I've been researching a new smoker. My old charbroil offset finally rusted out and I just bought a new Old Country Pecos. Looking forward to seasoning this weekend and throwing some meat on. Look forward to chatting with you guys.