• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Just messing around


Joined Jan 20, 2014
Well the snow here in the Denver area has finally melted enough for me to get to the wood pile. So I was itching to get a fire going and just smoke some 'sheeeet'. So here is what is in the smoker right now. 

Boneless Chuck Roast

A Deli Turkey Breast: a pretty mediocre one, but i cut it into 1 inch slices and sprinkled my sugar free rub on it and now its being perfumed with burning sticks of hickory. It was on sale at Restaurant Depot for $1.79/# so i figured that a little smoke could dry out the water pumped texture and kick up the taste a bit. 

A Hormel Deli Ham: This was $1.50/# at RD. Again, cut it into 11 inch slices, no rub since it is salt enough, and threw it into the smoker to add some smoke spice to it.

Salt: I found a thread on here a few weeks back about how to smoke salt. http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment. A friend of mine built the frame according to Xutfuzzy's specs. It is a great thread and y'all should read it.


Master of the Pit
OTBS Member
Joined Jul 2, 2012
It's nice to get outside and get smoking. Still waiting for any signs of spring here in Wisconsin. I hope everything turned out well for you!


Master of the Pit
Group Lead
Joined Jul 23, 2012
I like the way you think. It all sounds great ! Hope you can post a few pix when it's done.

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.