theses smokes were from ones that I did this year from help with people on here. So I want to thank everyone for your input and support.
Sorry I forgot about these this was Thanksgiving and Christmas dinner at work that I grilled up for everyone. 16oz ribeyes my favorite from a great butcher in Denver.
Tri-Tip which is my favorite to smoke but hard to find in Colorado. Cornbeef for St.Patty's day and chicken breast.
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My Smoker getting ready. I now only use Kingsford blue bag for shorter smokes and The Good-One Lump. I didn't really like the green egg lump and I get 20# bags of The Good-One Lump for $14 and green egg lump was $25 for 20#
This was an oops on my part by putting too much wood chunks on at once and not giving it time. With the suggestions from posts on this site I now get TBS consistantly. So thanks for the help
Right out of the smoker. Sorry I don't go off of time I go off of IT. When I smoke That's all I do that day and I will keep the temps between 225 and 275. I know its a big range but where I live in Colorado I'm at 6700 feet and in a valley so if anyone knows about weather in CO you know the weather changes every 20 minutes. It never fails the wind kicks up everytime I get the smoker ready.
Cornbeef all done. It was fantastic. I'll deffinately be smoking more of these. One question though. It was extreamly salty and I'm not a huge fan of a ton of salt. What can I do to help cut down on the salty tast when I smoke anotherone?
chicken breast, Tri-Tip, boudin and chicken wings. Still trying to figure out the chicken wings. The first batch I ever did were my best and not thinking I didn't write anything down so now to keep trying. Boy they still are awesome that's the fun of smoking trying new things. Thank you all for looking. My next smoke will be some BB ribs and herb rubbed Chicken rolls with Roasted red peppers and spinach. Happy smoking to you all.
Sorry I forgot about these this was Thanksgiving and Christmas dinner at work that I grilled up for everyone. 16oz ribeyes my favorite from a great butcher in Denver.
Tri-Tip which is my favorite to smoke but hard to find in Colorado. Cornbeef for St.Patty's day and chicken breast.
My Smoker getting ready. I now only use Kingsford blue bag for shorter smokes and The Good-One Lump. I didn't really like the green egg lump and I get 20# bags of The Good-One Lump for $14 and green egg lump was $25 for 20#
This was an oops on my part by putting too much wood chunks on at once and not giving it time. With the suggestions from posts on this site I now get TBS consistantly. So thanks for the help
Right out of the smoker. Sorry I don't go off of time I go off of IT. When I smoke That's all I do that day and I will keep the temps between 225 and 275. I know its a big range but where I live in Colorado I'm at 6700 feet and in a valley so if anyone knows about weather in CO you know the weather changes every 20 minutes. It never fails the wind kicks up everytime I get the smoker ready.
Cornbeef all done. It was fantastic. I'll deffinately be smoking more of these. One question though. It was extreamly salty and I'm not a huge fan of a ton of salt. What can I do to help cut down on the salty tast when I smoke anotherone?
chicken breast, Tri-Tip, boudin and chicken wings. Still trying to figure out the chicken wings. The first batch I ever did were my best and not thinking I didn't write anything down so now to keep trying. Boy they still are awesome that's the fun of smoking trying new things. Thank you all for looking. My next smoke will be some BB ribs and herb rubbed Chicken rolls with Roasted red peppers and spinach. Happy smoking to you all.
