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Dry rubbed chicken wing and Asparagus done in the smoker, I dry rubbed the wings and let them set for about a hour at room temp, rubbed in Memphis seasoning, The Asparagus was coated in olive oil and then with Parmesan cheese and non-salt seasoning, did the wings for about 2 hours at around...

I used stuffing mix original flavor, old bay and salmon, cooked my stuffing and shredded the salmon, I let the stuffing mix so I didn't burn my hands when making the patties, I used apple wood chips and smoked them for about 5o min until the internal temp was 145, I should of pulled them a bit...

I made this before but stuffed it with different items, this time it was with sharp cheddar and Mexican blend cheese, wrapped it in hickory smoked bacon and used cherry wood for my smoke flavor, I tell you what, it was so juice and the cheese just oozed out when you cut into it.

Sorry about the picture quality, I made this for our cook out on Sunday. It was a big hit and only maybe enough left to make a sand which. When I cut into it the juice's just ran out like a water fall. After taking it out of the smoker, I used a trick I learned on here. I wrapped in foil and a...

I took every ones advice on my pork roast and took it out when internal temp was about 145/148 and man it was so juicy and tender. Now my other one was juicy and tender but not like this one. The Asparagus was coated in olive oil Parmesan cheese and some non salt seasoning and done on the top...

I first rubbed it down with a spicy Dijon mustard, then I coated it with a Memphis dry rub, I let it marinate in the refridge over night, Took it out a hour before putting it the smoke with mesquite wood chips, smoked for 4 hrs and the internal temp was 182, took it out let it set for about 2o...

These breast are stuffed with a 6 blend Italian cheese, tomato's and mine had mushrooms in, wrapped in a maple smoked bacon, smoked for 3 hours with apple wood chips, the last hour and 20/25 min I stuck in potato's and baked them in the smoker on the bottom rack. Ps sorry picture a little...

did these ribs with a Memphis dry rub, rubbed them down last night and put in refridge over night, I got the out a bout a hour or so before putting in the smoker. Did them with apple wood chips only turned them twice. bones pulled right out of them meat and the smoke ring was in nice and deep...

Tonight's dinner Memphis dry rubbed chicken in the smoker!! Juicy and OOOOHHHH SOOOO GOOD!!

Made this Picnic pork roast today in the smoker 6 hours of smoking than put the potato's in the last 45 min. Flavor was thru out the whole roast and it was nice and juicy, the crust on it was amazing and the wife daughter and grandson, and some neighbors enjoyed it!! Im really loving the smoker...

My names is Jim and I'm 50 yrs old and I love to cook outdoors all year around. I just bought a smoker about a month ago. made a few things in it already and I can tell you this our neighbors will be drooling this summer!!

I bought a electric smoker about a month ago, so far I have made Apple wood smoked chicken quarters, which were literally fall off the bone good, than I made hickory smoked ribs and today, I made a pork roast with southern style pork dry rub and apple wood smoke and Asparagus which both were out...