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That looks amazing!!!! Great Job ;)

Sweet hangout my friend. One question though, I see that you have the stovepipe pumping the smoke out the top. How do you get around all of the smoke pouring out when you open the hatch? I have the same smoker and use it weekly. I am trying to figure out how I want to enclose it. Definitely...

Beautiful Job!

Beautiful!! Welcome to the neighborhood!!!

Delicious! Great job!

Thanks everyone :)

I couldn't even taste the heat in Jeff's rub. Great Rub!.............just not hot

Thanks CapnTrip (and Jeff), those were the greatest shrimp I have ever had! The fresh Bay scallops wrapped in bacon and blackened in Tarragon Butter added to the evening's festivities. AWESOME SHRIMP RECIPE! A little Fried Rice and we were in heaven :)

Bought Jeff's recipe.......Gettin' the skrimps at lunchtime today...... Looking forward to one hell of a GREAT weekend (again) Boy, I LOVE this forum!

Never thought of marinading in wine. Looks WONDERFUL! -Bob

That is one beautiful Easter meal!! Gotta love those long....................slow..................pork butts! Great Job. BTW, last time I made deviled eggs, I cold smoked 1/2 dozen of the hard boiled, peeled eggs first before cutting and making the "deviled" part. They were outstanding...

I've always wanted to do those ever since I saw the ones on 95th street in Chicago (was it Anthony Bourdain's No Reservations??) They sure do look fantastic! Now to find Jeff's tutorial............... Thanks! Bob

Great Job. Little Smokies are a great idea...... I wonder how sliced Red Hots would be?? I'm more of a molten lava heat sorta guy :) They sure do look fantastic! 

A good point IronHorse. Maybe the type of fish makes a difference. I only smoke Mullet......and LOTS of it!

Brother, I smoke fish ALL the time and never had the fish flavor bleed into anything else.

All, Had a fantastic time smoking a melt-in-your- mouth Prime Rib last weekend. Here's what I did: Purchased a 3-bone Prime Rib from a local butcher. Came out to around 5 pounds. Marinated it overnight with Adolph's meat marinade and worcherstershire. In the morning, I just dried off the...

Beautiful Smoker ElkMaster!!!

That's it..........I'm doin a fatty this weekend!!!! thanks for the inspiration :) Bob

Hello to all :) My name is Bob, I am a food smoking enthusiast located in Tampa Bay. I spent many years learning the art of smoking meat while I was stationed in the military in Texas and Hawaii, and I have refined my skills with some of the fine, fresh, saltwater fare I have at my disposal...

MMMmmmmmmm Mullet! And the Bottom Line........