gona do some smoking the next few days

[DRKsmoking]

the yard bird turned out awesome

Yes it did , love the colour

David

 

[in. pred]

thx guys the bird was all smoke color. i never glazed it with anything. it was long smoke at 4hrs with some 400* finish.

the deer roast was just as rewarding at the end. that i smoked with mesquite at 250ish. normaly i go at 200-220 but i started at 5pm and wanted to shorten time some. i pour the smoke to it when i do deer roasts because of the short cooking times. well it got plenty of smoke at 250* and 2hrs also. mite have to start upping the cook temp now on.

soaked in brine 2 days

no offset burn this time either. the skillet rig is 10x times easier to hold consistent temp. i can judge temp by the pile of coals going in it. 15 brickets and a couple chunks of wood, on top, dampened down to cotrol flare up. she will coast rite along at 250*(summer temps). it makes fort easy running only checking every 20min. or so. beats feeding it buckets of wood with temp flucuastions.

no glaze on that either!

fork tender on the plate and running juices from the brine. i plated it with sautéed bella caps in broth. then butter white wine and soy at the end. this morning it made me and my son killer steak and eggs.

 

[Compulsive Smoker]

thx guys the bird was all smoke color. i never glazed it with anything. it was long smoke at 4hrs with some 400* finish.

the deer roast was just as rewarding at the end. that i smoked with mesquite at 250ish. normaly i go at 200-220 but i started at 5pm and wanted to shorten time some. i pour the smoke to it when i do deer roasts because of the short cooking times. well it got plenty of smoke at 250* and 2hrs also. mite have to start upping the cook temp now on.

soaked in brine 2 days
View attachment 739866
View attachment 739862
no offset burn this time either. the skillet rig is 10x times easier to hold consistent temp. i can judge temp by the pile of coals going in it. 15 brickets and a couple chunks of wood, on top, dampened down to cotrol flare up. she will coast rite along at 250*(summer temps). it makes fort easy running only checking every 20min. or so. beats feeding it buckets of wood with temp flucuastions.
View attachment 739864

no glaze on that either!
View attachment 739865
fork tender on the plate and running juices from the brine. i plated it with sautéed bella caps in broth. then butter white wine and soy at the end. this morning it made me and my son killer steak and eggs.

That looks just amazing!!

I’m very intrigued by your fire pan! It looks like you put a grate over it with the fire up on the grate?

How many coals do you put on the grate?

 

[TexasMuskrat]

That yard bird looks pretty darn good! Good job on that cook.
Now that deer roast looks to die for. My brain is saying cool it down and throw on a slicer to make some great sammies. All i know is you are making me hungry and it's not even lunch time yet.

Have you cooked the mushrooms yet?