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Recent content by Name4SmokingForum

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    Pulled Lamb for Christmas Eve

    Best part about pulled is the leftover options are endless. Enchiladas, pot pies, curry, pizza- it can be added to anything.
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    Pulled Lamb for Christmas Eve

    It took 10 hours at 250F to reach temperature and tenderness for me. I am at high altitude so that time may differ for others.
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    Pulled Lamb for Christmas Eve

    Shoulder is better for pulling, its has more fat and connective tissue and benefits from a long cook. I have not tried to pull a leg before, though - usually only take those to 160.
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    Pulled Lamb for Christmas Eve

    Decided to try something different! Got a lamb shoulder from a local farm. Used a lamb rub, cooked until 165F then wrapped. Took it to 194 (high altitude), let it rest for 2 hours and pulled. Used the drippings to make lamb gravy. Very happy with how it turned out. Took about 12 hours including...
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    Smoking Cookies

    Thinking of smoking chocolate chip cookies.. I have maple, hickory, cherry, and alder on hand... what wood should I use?
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    Smoked Bison Tri-Tip

    I'm in Colorado nowadays, so lucky enough there are bison farms that sell straight to consumer. Bison back ribs are 5.75/lb, once my freezer gets a little more room I'll have to pick some up!
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    Smoked Bison Tri-Tip

    Thanks all! I haven't been smoking long but most every thing I've learned has been from reading this forum, so glad I could contribute a little.
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    Smoked Bison Tri-Tip

    I've cooked a lot of tri-tip in my life, coming from California. Never tried smoking it before, so decided to give it a go! And to mix it up, wanted to give a bison tri-tip a go as well. Smoked on my Smokin-it #2 wifi, with hickory and cherry wood. Rubbed it with olive oil and cow cover rub...
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    First smoked salmon

    They did make a good Benedict !
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    First smoked salmon

    Will have to try it!
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    First smoked salmon

    After doing lots of reading here I decided to give my first smoked salmon a go. Did a 3 to 1 brown sugar salt dry brine for 4 hours. Rinsed it off. Let it dry for 4 hours in the fridge. Put it in the smokin it at 200f with 1.8 ounces of alder wood until it hit 140f. Pretty happy with the...
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    First time smoker

    Lets not talk about it. Ha. The second smoke came out great, though.
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    Smoked pork pozole

    I had a lot of left over smoked pork shoulder, so decided to try a smoked pork pozole. Turned out pretty good! The Smokey flavor is definitely different than traditional pozole.
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    Second ever smoke - pulled pork

    Smokin-it 2DWifi
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    Second ever smoke - pulled pork

    I put a drip pan beneath it the rack, but putting it in would probably have been easier!
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