Second use for new smoker!
Spare Rib pieces ready for the smoker.
Time to close the door!
One last peek while spritzing w/ Apple Juice.
Italian Sausage was out of this world, however I learned I am not a fan of Boudains...
Six hour smoke @ 172* final. Came out w/ way too much rub! I thought I used it wisely, but one could taste more rub than meat. Some family members loved them, not me. Disappointed.
My daughter loved them!
Both whole chickens came out w/ meat falling off the bone!
As temps cooled down, I thought I would try smoking some cheese for my first time. Exra Sharp Cheddar w/ toothpicks, Sharp Cheddar w/o toothpics.
Smoked @ no higher than 80* using Pecan and finalized w/ some Cherry. Lots of smoke. Our son tried some right out of the smoker. He said it was smoke heavy. Will "rest" in the refrigerator for two weeks. However, I am told that creates a more intense smoke after resting. If so, I am in trouble...
Thanks for looking.