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Any smokes going on today?

post #1 of 17
Thread Starter 
Decided to fireup the smoker this morning, looks like its going be a babyback Sunday for us. Anybody else doing a smoke today?
post #2 of 17
That sounds good. I've got a double smoked ham going right now with some kielbasa and a boneless turkey breast waiting to be tossed on. icon14.gif
post #3 of 17

Got some jalapeno cheddar snack sticks in right now.



post #4 of 17

Throwing on a couple St. Louis style ribs soon.

post #5 of 17

Will be doing some Salmon Jerky in a couple hours.

post #6 of 17
Smoked 2 racks of spares trimmed to St Louis style last night & finished a 10# bisket up @ 1:00 maybe technically I did cook today? biggrin.gif Plan on just enjoying the fruits of my labor today & cleaning my smoker for next weekend. yahoo.gif
post #7 of 17
Brined some loin chops yesterday and thawed some thighs for this afternoon
post #8 of 17
Sounds like there's going to some good eating going on today. icon14.gifgrilling_smilie.gif
post #9 of 17
Sweet salmon jerky, first try. Really windy, having trouble regulating the smoker. I'm tring a too hot, too cold method!
post #10 of 17

Just put three whole pork loins on my smoker - just shy of 30 lbs. I cut them into three pieces before smoking for easier handling. I have found that they are 100% just as good after three months in the freezer as they are right out of the smoker - that's why I'm cooking so much - most of it will go in the freezer. I put them in vacuum plastic bags for freezing. We have dinner with the loins, take them for lunch sandwiches and cut them up and put into scrambled eggs for breakfast.



post #11 of 17

Beef Jerky - been in the smoker about 4 1/2 hours so far.

post #12 of 17
Currently have a Pork Loin on the Smoker. Going to do a pepper jelly glaze towards the end!
post #13 of 17

Beer can bacon chicken going in the kettle later on chicken.gif 

post #14 of 17
Thread Starter 
Sounds like we have some sweet smokes going on today.
post #15 of 17
UPDATE: All Done! Went faster than I had anticipated. Some pieces are a little extra dry. Think I had the heat too hIgh. First - time impatience I guess. But all in all everyone seems to like it here.
post #16 of 17

The Sunday spread.
post #17 of 17
Brisket whole 12 lbs cooked overnight in homade smoker.
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