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What are you smoking today

Discussion in 'Pork' started by short one, Apr 7, 2007.

  1. short one

    short one Smoking Fanatic OTBS Member

    Just loaded the smoker. Doing a 20# ready to cook Easter ham, 2 marinaded pork tenderloins, 4 fatties, a chicken, and a pound of pig candy[first time]. Weather is 20* with 10-15 mph. winds from the NW. Preped everything last night. Temp dropped after loading, working on that now.
  2. illini

    illini Smoking Fanatic OTBS Member

    Hey Shortone...I can smell your smoke since you are upwind from me....adding a little hickory smoke and spray to some easter hams here and sending the smoke on to Kentucky....have a good day[​IMG]

    20* here and very windy...temps holding good as MES is in the shed and just puffing away[​IMG]

    Using the apple juice and Spiced Morgans Rum in the sprayer [​IMG]
  3. HEY man, I feel your pain. I'm on the other side of STL and have the same weather. Got a 12# ham on. But its all good cause the family loves me for it. Plus I just got off work so I've got a reason for a few adult beverages.
  4. I'm smoking exactly the way I've been doing it for over a month now. Vicariously through you guys.
  5. gofish

    gofish Smoking Fanatic OTBS Member

    Well Gunny, I guess that means youll be making Jerky & home made Sausage with me!
  6. illini

    illini Smoking Fanatic OTBS Member

    What a shame Gunslinger....when are you going to be up an smokin again?

    Well there is always Hardee's....yyyyuch!...sorry for that one[​IMG]
  7. short one

    short one Smoking Fanatic OTBS Member

    Gunny, sorry your unit is still out of service. THat pig candy is great. Mrs. asked did you do both packages. guess I better get the other one on here in a little bit. Gotta get a dig camera, sorry no porn. later
  8. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Well Gunslinger, looks like we'll be smoking this 81/2 pound monster I just picked up. Starting it first thing tommorow morning.


    Have to put the wind break back up that we took down when it was 70* a week ago. Suppose to be a high of 36* tommorow and breazy.[​IMG]
  9. goat

    goat Smoking Fanatic OTBS Member

    The only thing smoking here is my breath. It is a little nippy.
  10. Soon I hope. Just don't feel much like doing anything in the cold. Plus I'm fighting a head cold right now.
  11. teacup13

    teacup13 Master of the Pit OTBS Member

    the only thing i am going to be smoking is my cigarettes..lol

    the missus asked if i could cook something on the stove tonight, she is od'ing a bit on smoke foods..lol
  12. short one

    short one Smoking Fanatic OTBS Member

    Fatties and tenderloins are done. Nice smoke ring. Mrs. likes them as she was ill when we cooked in Ks. in Feb. Been busy at work and honey do's to smoke much lately. Still windy and 32* Chick is 162* and looking good. Ham is also looking good, gonna take a while.
  13. squeezy

    squeezy Master of the Pit OTBS Member

    Got my 6 lb. prime rib on @ 1:10 ... wrestling with the temp. now as it is only 26º with wind out of the west @ 11 gusting 20 mph. Snowed most of the morning ... partially sunny now.

    Also made up my first ABTs this morning ... should be a nice appetizer this afternoon.

    Using apple & mesquite ... will give her a spritz later with apple juice and Old Monk dark rum.

  14. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Wow reading about those temps is making me cold! I'm taking a break. Just finished prepping ABT's stuffed with cream cheese, sausage and mex. cheese blend. Hope I did it right. I folded the wimpy-cooked bacon lengthwise for a bit more holding power to keep the stuff in. Don't have a rack, just have to lay them right on the smoker grate.

    Next item is Dutch's beans......after a beer.
  15. squeezy

    squeezy Master of the Pit OTBS Member

    Did my ABT s also with wimpy bacon and cream cheese mixed with crispy bacon, fresh garlic, and a bit of Cajun spice ... skewered and placed over a aluminum loaf pan as I have seen in the ABT section.

    Can't wait to try 'em .....
  16. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Sounds real good to me Key. If you have a couple metal skewers you can also do them this way. It also holds the bacon in place at the same time.


    Here is a link for the chili grills:

  17. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    That's a fine idea, and I have the stuff to do it. Thanks!
  18. short one

    short one Smoking Fanatic OTBS Member

    Looking good Tonto, wish I had some Japs.

    Keywesmoke; 1:25 p.m. IT'S a heat wave- 33*
  19. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Sorry for the bad weather..finally 72* here, anyway...a boneless butt, a picnic shoulder, 2 yard birds, 2 doz ABT's, Wicked Baked Beans, cherry/pineapple dutch oven cobbler.
  20. deejaydebi

    deejaydebi Legendary Pitmaster

    Looks good guys.

    Tom were smoking a few different style briskets,
    a Hunk-O-Beef, and 3 Hot JD fattys right now.

    One mildly spiced normal brisket
    3 tablespoons garlic powder
    3 tablespoons onion powder
    3 tablespoons mustard powder
    1 tablespoon cumin
    1 tablespoon cajun Spice
    1 tablespoon Los Alamos Chili Powder
    1 tablespoon orange zest
    apple Juice sprizt

    3 Hot Fattys with the leftover from rub above

    One Hawaiian Style Marenated Brisket
    (sorry I can't measure it ya have to taste it)
    cider Vinegar
    Kikoman Soy Sauce
    garlic powder
    onion powder ginger
    brown sugar
    pineapple juice
    apple Juice sprizt

    The Hunk-O-Beef I think - is a 2 lb piece of chuck I found in the freezer it got marienated Hawaiin style

    Later ...

    Some ABT's with cream cheese and sausage stuffing wrapped in bacon. Unless I can rig a third shelf in my ECB!