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Nice job! I've often wondered about smoked water fowl. I'm always scared the smoking process would somehow enhance the chance for gameyness. I've always done a milk brine before we oven roast, but I might have to try the OJ like you did. Thanks for posting this.

Quad Cities, here. Couldn’t beat the mild weather, so the smoker got a workout on Christmas Eve. 2 racks of spares and shoulder.

Fantastic! I've got to try this. I've never had much luck with skirt steak being tender unless I marinated it for awhile. Very creative, and I can't wait to try it.

Outstanding! I'm going to have to try this for a Sunday dinner sometime.

This is great! Always a holiday tradition at our family table as well. We’ve never used beef in ours, only pork shoulder, onion, potato, salt, pepper, and allspice. I’ll sneak some garlic in there too if I can get away with it. I think I’m going to try smoking it. We’ve always boiled it as...

Wow, what a great thread. Just curious, would you be willing to share your recipe for the potato sausage? We’ve always called it potatiskorv, and we always have it for holidays. Most recipes I see call for beef and pork, but I know our old family recipe (sadly now lost) only used pork. Anyway...

Those look great! Did you cover in foil mainly to expedite the cooking? I might have to do those for Father's Day. I think I'll try without foil just because I think I'd want the smoke flavor on them. Thanks for sharing!

I've had the narrow body version of this for 2 years now. I think for the money it's a great buy. The only mod I did was to add some hi-heat tape to the main door to help it seal up a bit better. I definitely have some challenges depending on the weather - especially wind, but I find that part...

That looks awesome! Definitely some inspiration material. I've got a chuck roast I'm waiting to try, but it's been so stinking cold here every weekend (10*) that I haven't got out there yet. Nice work!

That looks fantastic - incredible bark! Great idea of the trimmings basting the brisket. This is giving me more courage to try my own brisket soon. Thanks for sharing.

Those look fantastic. Now I know what I'll be making this weekend. Thanks for sharing!

I hope you all had a happy and safe holiday. This is my first post here. It's a wonderful community and an incredibly helpful source. I decided to take some smoked wings to a party. It was a very basic recipe that yielded great results. I trimmed up some wings into drums and flats, then brined...

Honey locust. Those needles are a bear. They can/will go thru a garden tractor tire and also boot soles. And if you get stuck, it smarts like a mother for 20-30 minutes, I think from the oils. Great for fire wood or fence posts, but not so sure about smoking.

I've used it before and had good results. I'd say it gives the typical mild oak flavor. I live in Iowa and oaks (red and white) are plentiful here, so oak is what I almost always use. No sense paying for wood if you don't have to. And maybe it makes the taste better in your mind if it's locally...

Very nice thread! Curious...what kind of smoker did you use? Sorry if you mentioned it but I don’t recall seeing it listed. Thanks.