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Taking the pellet smoker plunge in Chicagoland

post #1 of 3
Thread Starter 

Father's day was very special - Having fun with my new toys

 

Smoke Daddy Pellet Pro 625 Grill

Smoke Daddy Big Kahuna Cold Smoker

 

In the course of 3 weeks I have prepared

  • cold smoked gouda, vermont cheddar and harvarti
  • Smoked trout and salmon
  • Cider glazed pork loin
  • Cold smoked a beef tenderloin – following your suggestions
  • Smoked baby back ribs 
  • Smoked blue cheese stuffed olives and sun-dried stuffed olive
  • Rib eye steaks – smoked at 160 deg for 30 min and then cooked at 400 until done
  • Lobster tail with Old Bay Butter – put on with the steaks for the last 10 min.

Here's what's on the butcher block

  • Skewered shrimp and scallops
  • Smoked pork belly
  • Dried beef
  • Smoked spaghetti/tomato sauce
  • Pizza

 

Keep Calm and Smoke On!

post #2 of 3

Welcome to the board! I'm digging a hole under your fence.

post #3 of 3

Cool, sounds interesting  and welcome from East Texas

 

Gary

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