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Man.....that chart is what I really needed. I'll be doing a brisket in no time!

Just a basic kitchen Aid one.

I just picked up one! Thanks for the good advice! Luckily for me I'm in Seattle. Have some fresh off the boat Alaskan King Salmon coming in tonight. I'll stock my freezer full. I have never successfully smoked a salmon. Turns out to dry. I'll have to look into the forums for proper ways to do it.

Yea I'm still new to smoking red meat. I like mine more rare as well. Maybe I should do 45 min to and hr for steak?

Everything turned out amazing. I did 2 hrs on the meat cause of a wind storm I didn't anticipate. Should have stuck with an hr and a half.

Also threw on some zucchini with creole seasoning.

I've been trying a few good recipes with chicken and pork lately. Tonight, going to smoke some Rib eyes. I use my hungry cow rub recipe. Onion powder, garlic salt, crushed black pepper, sea salt, cumin, paprika, cinnamon, ground coffee and brown sugar. I always apply rub as early as possible...

Thx AL! Next test will be some salmon.

My brother said if I were to do cheese, do try it on the top rack. Otherwise cold smoke it.

I definitely needed 3 or 4 asparagus per one wrap of bacon. Asparagus was done way before the bacon. I finished them off on the grill. Everything else turned out great! I'm really liking this smoker! I even like it better than the Traeger that I had.

Ah that makes sense. Thanks for the tips. I was also thinking of wrapping them in cheddar and then bacon also.

Tonight I'll be smoking (bone in) chicken thighs with my Thirsty Bird seasoning. I'll also be smoking red potatoes and asparagus. I always poke potatoes with a fork first and then a little olive oil with garlic salt. Olive oil and garlic salt for asparagus too, but I'm going to try something...