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  1. xjcamaro

    A Rabbit Feast! Qview!

    I smoked them around 220-250*, and they only take 2-3 hrs. Very easy to do. I take the internal temp to at least 160*
  2. xjcamaro

    Check out my thighs!

    I can post them if you want! And Dave, i dont know what made me think to put them skin side down but it came out for the better, definately held the juices in.
  3. xjcamaro

    Check out my thighs!

    The brine although sounds tangy, really isnt. I think its the combination of everything that calms down the cajun seasoning and vinegar.
  4. xjcamaro

    Check out my thighs!

    Not at all, there is plenty of room around the foil tray for heat and smoke to get around. No lack of heat or smoke. The tray is just to keep the droppings from hitting my tray that holds the wood and getting burned on.
  5. xjcamaro

    Check out my thighs!

    Sorry, im sure some of you were hoping to see a picture of me in a speedo, but, its chicken thighs instead. My wife is pregnant and she said to me the other day, im craving your smoked chicken. So i didnt argue with that! I mixed up my brine, soaked a bunch of thighs and threw them in the...
  6. done.jpg

    done.jpg

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  7. insmoke.jpg

    insmoke.jpg

    • xjcamaro
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  8. rubbed.jpg

    rubbed.jpg

    • xjcamaro
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  9. brine.jpg

    brine.jpg

    • xjcamaro
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  10. rubbed.jpg

    rubbed.jpg

    • xjcamaro
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  11. thighs.jpg

    thighs.jpg

    • xjcamaro
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  12. xjcamaro

    Smoked Cheese on MES

    What kind of wood did you use?
  13. xjcamaro

    Frog Leg Test Run

    I love frog legs, ive only had them fried though, those look delicious. I might have to try to find me some frog legs around here!
  14. xjcamaro

    A Rabbit Feast! Qview!

    It all tasted good as always, although the one thing about smoking, for me anyway, is that after i hang around the smoker all day and smell that smoke all day, im sort of numb of the smoke flavor, so it rarely tastes as good to me as it actually does. But none the less it was awesome. We have...
  15. xjcamaro

    First Time ABT's, Qview

    Here is the finished product. I like 'em! The peppers were not really hot, you had the spicy flavor of the pepper without the heat. Nice flavor with the garlic infused cream cheese. Next time i think i would only use half a strip of bacon to wrap it, some of the smaller ones had too much bacon...
  16. ABT Done.jpg

    ABT Done.jpg

    • xjcamaro
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  17. xjcamaro

    A Rabbit Feast! Qview!

    All done and ate! Very good! Took the meat to a "hare" over 160*. One thing i would not do next time is line the racks with foil. It was nice for easy clean up, but the bottoms of some of the peices were a tad soggy, but nothing that ruined anything. So here is a final pic for you guys, another...
  18. Rabbit Done.jpg

    Rabbit Done.jpg

    • xjcamaro
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  19. xjcamaro

    First Time ABT's, Qview

    Ive always wanted to make ABTs but just never got to doing it. Well my plan today was to do some rabbit (read here: http://www.smokingmeatforums.com/t/112011/a-rabbit-feast-qview#post_699906  ) I have some extra room, i have some peppers, so lets make some.  I did not use jalepenos, i have some...
  20. ABT Ready.jpg

    ABT Ready.jpg

    • xjcamaro
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