My smokers were full this weekend, Started Fri, night with almost a epic fail Used Cherry pellets,,,, got a little warm,,, they smoked for about 5hrs or so,, cool enough, I left them in the smoker overnight to cool and dry Here is where the fail About happened Caught it just in time,,,, Vac pac'd and in storage for now. Saturday morning started off with some salmon,,, 4 cups brown sugar, and 1 cup of Kosher salt,,, sat overnight Sorry I did not get any finished pics of the salmon on this batch but this is how it looks when it is done. While still warm and right out of the smoker,,, brush some Honey on it and Course ground black pepper See told you it was a busy weekend,,,,, Now, Never had this commercial grade mix,,,, but I will be doing this again,,, Very warm!! and good flavor. All mixed up and ready for the stuffer. Using 21MM Mahogany casings from Butcher Packer Youngest wants some so he decided to help They hung in the fridge overnight then into the smoker at 130* for about 2hrs to dry them with the dampers wide open. Sticks on the right were 19MM that I need to use up After 2hrs I bumped temp up 10* each hour till smoker temp is at 170*,,, Then pull snack sticks at IT of 155* These turned out great ,, Used pitmasters blend pellets,,,, No Ice bath on sticks just put them on counter and let bloom,,, then in the fridge overnight before vac packing Like I said these have some heat,,,, better have a cold one. Happy 4th everyone as I will be leaving for the weekend with my goodies,,,,, God Bless America, our troops, our vets, and old Glory!!! Thanks for looking!!!!