Well found out why it took so long to come up to temperature. I used the remote to set the temp and timer so I didn't have to go out on the porch till it was time to put the sausage in. Well to save the gasket around the door, I only latch it closed, not lock it closed when not in use. Oops the door was cracked open the whole time I was warming it up. ha ha ha
OK it's up to temp now and Smoking. Just going to be a little later to eat tonight. he he he It's Smoking with some Cherry.
As far as shellfish go, I've always cooked them in their own juices. Kill in the boiling water, pour it off and steam them in their own juices. I have never smoked them, so what kind of wood do you prefer and temperature that seams to work?
Well hopefully this takes you to my "smoked lobster" posting; http://www.smokingmeatforums.com/g/i/256025/a/157519/applemark/ (as that was delicious and is a New England staple for sure) and then this past Friday, I smoked some oysters and clams, and here's a video version of that: and today I smoked alligator (already posted in the non-fish/seafood section) and yesterday whole mackerel (in the fish section) and so hopefully, this sort of gives you some fun ideas!!!
Meanwhile, happy December!!!!!!! Make it delicious!!!!!!!!!! Cheers!!!!!!! - Leah