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Thanks and I got more compliments than I ever thought I would, especially with being a Newbie. I brought the Pulled Pork and the left over Smoked Sausage that I did the day before. Served the Pulled Pork hot and the Sausage with cheese and crackers. They really loved the Sausage. I did too...
As far as shellfish go, I've always cooked them in their own juices. Kill in the boiling water, pour it off and steam them in their own juices. I have never smoked them, so what kind of wood do you prefer and temperature that seams to work?
So I need to Smoke something to bring. I decided to Smoke another Pork Butt for Pulling. It's a 9#er. Just finished getting it in the Smoker. It should be done by 8:30. Put a pan under it to catch all the juice's to pour over it tomorrow morning when I reheat it. I'm also going to do...
I'm a seafood nut myself where I grew up Lobstering on my friends fathers commercial 40' Novi. I haven't tried smoking any seafood yet but I'm sure I will.
It was very tasty. One day I hope to be making my own, but this is my 1st time smoking and I just got my MES 30" the 3rd of this month. Maybe during my 2nd month. ha ha ha
Well found out why it took so long to come up to temperature. I used the remote to set the temp and timer so I didn't have to go out on the porch till it was time to put the sausage in. Well to save the gasket around the door, I only latch it closed, not lock it closed when not in use. Oops...
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