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post #1 of 3
Thread Starter 
Hello from freezing northern Illinois. I'm about an hour outside Chicago. I've been smoking for a year this past month. My wife got me a Smoke Hollow electric 30, basic model. Made a few modifications and have learned a lot. I have been visiting this sight even before I got my smoker. Grew up cooking on Weber kettles with my dad. Stil use a 22.5 cheap silver model. From reading posts here, I smoked 4 chuck roasts this past weekend on my SE 30. Sorry no pics, I will in the future.
I will give you guys some prior cooks, until I take some in the smoker.
This was this past summer, salted potatoes and bacon wrapped chicken ka-bobs.

Here's my smoker, sorry no Q views here.

I'll try to share and help where I can.
post #2 of 3
Thread Starter 

Bacon wrapped jalapeños with cream cheese and shredded cheddar.

Bacon wrapped fatty, bacon makes everything better. 1lb breakfast hot sausage, 1lb ground pork, 1lb ground beef, inside was cheddar cheese, chopped onions and chopped mushrooms, all rolled up. I weaved warmed bacon and rolled the fatty on it, easier than I thought. Smoked this at 275 until 160 internal.
post #3 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



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