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Finally a quiet night to throw a load of cheese in the little old electric smoker. -17 degrees C right now, smoker is sitting steady at 70 degrees F.

My youngest son's bday this weekend, so decided to throw in a pork butt. "Anything done on Dad's smoker is good", according to him. Here is the rubbed picture. One hour in, More pics to follow.

just couldn't resist posting some pictures of today's brisket smoke. 15 lbs, 16 hours, and it's in the cooler resting, IT hit 203 which is where I like them. I'll add some slicing shots later.

One of my sons had given me this little True North (similar to a Lil Chief) electric smoker 3-4 years ago. It was non adjustable for temperature, and I really had limited success with it. So, I thought "what do I have to lose?", "let's turn it into a propane smoker". I removed the bottom tray...

Here are some pictures of the most recent brisket while camping. Injected with garlic beef broth, in the portable propane smoker for 15 hours, burnt ends and flat slices turned out well. Everyone seemed to enjoy, I missed getting a shot of the flat slices fanned out on the serving platter...

I've been coming and reading information here for a while and finally joined. Somewhat new to smoking. Currently have a Cajun Injector electric smoker & an older True North converted to propane. So far the best results out of the smoker were the Dr. Pepper injected pork ribs done this weekend...