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  1. IMG_4546.JPG

    IMG_4546.JPG

    • moresmoke
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    • Album: First jerky time
  2. IMG_4544.JPG

    IMG_4544.JPG

    • moresmoke
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    • Album: First jerky time
  3. moresmoke

    First jerky time

    Almost 3 hours in
  4. IMG_4543.JPG

    IMG_4543.JPG

    • moresmoke
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    • Album: First jerky time
  5. moresmoke

    First jerky time

  6. IMG_4523.JPG

    IMG_4523.JPG

    • moresmoke
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    • Album: First jerky time
  7. First jerky time

    First jerky time

  8. moresmoke

    First jerky time

    Hi mountain country blend cure/seasoning. Little black pepper/brown sugar. Cured three days and left open for an hour in fridge to dry a bit. Going on mes 30 hanging on skewers. 150 degrees or so. Alder wood or maybe hickory
  9. IMG_4522.JPG

    IMG_4522.JPG

    • moresmoke
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    • Album: First jerky time
  10. moresmoke

    Two whole birds mes 30

    They turned out really good. Think I will chip up some charcoal on next run to add to the wood
  11. Cheese, salt, and butter

    Cheese, salt, and butter

  12. moresmoke

    Cheese, salt, and butter

    Alder wood smoking tonight.
  13. IMG_4503.JPG

    IMG_4503.JPG

    • moresmoke
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    • Album: Cheese, salt, and butter
  14. IMG_4494.JPG

    IMG_4494.JPG

    • moresmoke
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    • Album: Cheese, salt, and butter
  15. IMG_4493.JPG

    IMG_4493.JPG

    • moresmoke
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    • Album: Cheese, salt, and butter
  16. moresmoke

    Tobassco barrel wood chips

    Not sure with the cheese, it is still sitting. It smells like tobassco while smoking but it's an oak wood and that's really the flavor I've gotten with meats I've grilled and smoked. Can't wait to break open the cheese
  17. moresmoke

    Flavorama #5

    Anybody ever tried this rub? Best I've ever used on anything and been using for years. Made in Mississippi.
  18. Flavorama #5

    Flavorama #5

  19. IMG_4417.JPG

    IMG_4417.JPG

    • moresmoke
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    • Album: Flavorama #5
  20. Two whole birds mes 30

    Two whole birds mes 30

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