Gonna have both the GOSM and the Silver Smoker busy today. My first stab at a slab of bacon is on the GOSM. I did a dry cure of Tenderquick, garlic, onion, and CBP and had that curing since Monday.
Got the temp dialed in @ 150o. About as low as I can go on the GOSM with the needle valve mod.
Next to go on the Silver Smoker is 2 racks of spares and 4 small racks of beef ribs.
Spare trimmed to St Louis Style.
Gonna throw this chucker on today at some point also.
Also included a pic of last nights dinner. I did up some sausage kabobs. I used my home made kielbasa and chorizo with red, yellow and green peppers, mushrooms, onion, and zucchini marinated in olive oil, vinegar, fresh basil. fresh cilantro, and roasted garlic pureed. I've never marinated sausage before and wasn't sure if it was even good idea but the taste was awesome!
More Q-View as the day progresses!
Got the temp dialed in @ 150o. About as low as I can go on the GOSM with the needle valve mod.
Next to go on the Silver Smoker is 2 racks of spares and 4 small racks of beef ribs.
Spare trimmed to St Louis Style.
Gonna throw this chucker on today at some point also.
Also included a pic of last nights dinner. I did up some sausage kabobs. I used my home made kielbasa and chorizo with red, yellow and green peppers, mushrooms, onion, and zucchini marinated in olive oil, vinegar, fresh basil. fresh cilantro, and roasted garlic pureed. I've never marinated sausage before and wasn't sure if it was even good idea but the taste was awesome!
More Q-View as the day progresses!