or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Bacon/Shrimp/Scallops plus Thanksgiving Turkey (Now with "Q" View)
New Posts  All Forums:Forum Nav:

Bacon/Shrimp/Scallops plus Thanksgiving Turkey (Now with "Q" View)

post #1 of 13
Thread Starter 



 




Smoker Cleaned and ready


 








 



Have to have a stocked Bar



Edited by Pote05 - 11/22/12 at 4:45am
post #2 of 13

that is awesome I wish I had a man cave to do this in.


Edited by 25mike87 - 11/24/12 at 4:29pm
post #3 of 13
Thread Starter 
Quote:
Originally Posted by 25mike87 View Post

that is awesome I wash I had a man cave to do this in.

This is right off of my Man Cave...  Link to all of my work... We enclosed a carport to make this area... It is awesome.. No more Cold mornings firing up the smoker... 

 

 

https://www.facebook.com/media/set/?set=a.10151196094914322.469079.702249321&type=1

post #4 of 13

Very nice drool.gif

post #5 of 13

Sweet hangout my friend.

 

One question though, I see that you have the stovepipe pumping the smoke out the top. How do you get around all of the smoke pouring out when you open the hatch? I have the same smoker and use it weekly. I am trying to figure out how I want to enclose it.

 

Definitely not going in my Bar!

700

700

post #6 of 13
Thread Starter 
I don't open the door when it's smoking.. I use the AMNs and pretty much fill it to the time I am cooking to.. Have a sliding door 6' from the smoker if any smoke comes out.. Not my main bar.. Enclosed a carport of off my basement made it into the Tiki Bar/Kitchen, main bar is in basement in my man cave.. You have a great bar set up.. Enjoy my friend and Happy Thanksgiving
post #7 of 13
Thread Starter 
Last Nights snacks in the Tiki Bar.  Smoked pepper bacon, with jumbo scallops and jumbo shrimp.. With a crab dip in it. Smoked for 2 hours at 225 with Applewood smoke.. All seafood was marinated in Caribbean Jerk Sauce...

 

 
 
 
Turkeys in the smoker right now...

 

post #8 of 13

That looks amazing!!!!

 

Great Job ;)

post #9 of 13
Thread Starter 

 

 

The 20lb 

 

 

 

The 12lb  off the smoker...

post #10 of 13
Thread Starter 
They were awesome. So moist, a 24 hour brine. Then rubbed with dry rub and injected with Caribbean Jerk marinade.. We had a winner..
post #11 of 13
Looks like a great place to chill....
Great looking food too..
post #12 of 13
Thread Starter 

Tonight Stuffed Mushrooms plus Stuffed Crab... Photos to come...

post #13 of 13

Great job on all! Looks fantastic.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Bacon/Shrimp/Scallops plus Thanksgiving Turkey (Now with "Q" View)