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These were a special request by SHMBO for her birthday. Happy wife... ect. Sorry about the crappy cell phone pix, but the SLR was too far away when I was assembling these. One pound Jimmy Dean Hot sausage, this time I used Sweet Baby Ray's, swiss (on two of 'em, smoked black pepperjack on...

Safeway had "St Louis style" ribs on sale last week for 1/2 off, yesterday was the day. These were 3-2-1 ribs done @ 225* in the Traeger as I wasn't going to be able to babysit the propane smoker. The "set & forget" of the Traeger is really nice sometimes. Let me start with a shoutout to...

Finally tried out the racks I built a while ago. As I feared, the holes are too small for large jalapenos, especially when wrapped w/ bacon. Hard to tell from the pics, but the peppers are barely in the holes and are prone to tipping. The filling was simple as this was a first run, proof...

I decided I needed "proof of concept" with the smoke tube & Traeger combo. Picked up a 12lb "nothing special" bird a while back. It's been thawed for at least a few days, so, Sunday was the day. Spatchcock, I didn't brine this one simply to keep things easy. Spice prep was Garlic Lover's...

I posted a while ago with pics of the "first generation" home-built tube, I've refined the design slightly, and added a "foot", so it's time for more pictures. The reason this tube came about is the surgeon who worked on my knee is retiring, over the last ten years we've kinda become "buds...

Because I have a hard time buying anything I can build, I present to you my first attempt at a smoke tube. It's roughly 2" around & 12" long. When I got it home, I filled it with pellets & put the Bernzomatic to it. It gave about 3 1/2 - 4 hours of smoke. Having proved it would burn out &...

Just got finished with this, pretty pleased with how well it came out, so gonna make at least one more. With a max capacity of 20, we all know it's not gonna make enough of 'em! :D The large holes are 1 1/16" (the largest the ironworker at work can punch) the small holes are 7/16" for smoke...

This is a write-up I posted over in the BBQ (etc) section on Jeepforum of a cook I did for Thanksgiving last year. I did another for Christmas for the other side of the family. Both were very well received. I've simply copy-n-pasted the post and repaired one image link. Sorry if this is any...

Been smoking various things (meat, fish, cheese, cream cheese, butter... ) for a few years now, got introduced to Sous Vide about two years ago now. These two techniques probably account for 50% of our cooking at home, with the Traeger picking up another 25% or so. I've got a write-up I posted...