Whats in your smoker?

[Denwor54]

Burnt ends!

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That was some tasty stuff today, thanks for the treats.

 

[Matt B]

I really think more folks need to be open to giving Pecan a try.

I recently got some pecan chunks and chips when I restocked from the hardware store and will give it a try next go-round.

 

[Bagman]

I use my weber as a smoker, I find it easier to clean then my electric smoker. because I’m going in for thumb on Wednesday my wife and I though we (read her) would have me prepare the main dish. So here’s my smoked turkey, cherry wood in rotation with apple wood.

 

[Paige]

Did 2 Boston buts for a work potluck, not my best work but every trip is new water and new experience!

 

[Paige]

More burnt ends, pork this time around!

 

[Denwor54]

Those ends you brought to work were awesome, I need to give that a go on my smoker. Thanks again

 

[Gary Knowels]

With the warm temperatures, we're trying to avoid cooking inside. 10 hours at 245 over oak lump charcoal and applewood before becoming tacos

 

[Sir Homey]

Smoked out the neighborhood making some wings and ribs. Added some taters for the last :45 min or so. It’s good to be able to grill and smoke without the rain!

 

[Zak]

Smoked out the neighborhood making some wings and ribs. Added some taters for the last :45 min or so. It’s good to be able to grill and smoke without the rain!

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Those ribs and wings look amazing!

 

[Dennisoft]

Preparing a ~16lb prime brisket to entertain with over the next couple of days:



Does anybody here know if this hunk of meat at the end of the point will be any good? Normally I would trim any smaller/outlying pieces like this but tonight I left it on. I've no idea if it will burn to a crisp or turn out to be a pleasant surprise.



We'll know for sure tomorrow, hopefully around noon.

 

[Dennisoft]

Brisket was ahead of schedule this morning, coming off the smoker at around 9:00.





The extra piece at the end of the point turned out to be a bit lean and dried out some, but was still edible.

 

[Gary Knowels]

Brisket was ahead of schedule this morning, coming off the smoker at around 9:00.

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The extra piece at the end of the point turned out to be a bit lean and dried out some, but was still edible.

Great color!

 

[Gary Knowels]

Soy-mirin-gochujang marinated pork belly. Went about 7 hours at 245 on a barrel smoker over charcoal and apple wood

 

[SteelHeadDave]

Late night smoking session (as per usual). Sides off a couple of coho and a pink. Fillet pieces are currently in the canner after a brief stint in the smoker. Bellies and collars from a 5 day beach binge got the full smoker cook and extra spice/sweetener.

 

[Tombraider]

Pinks from the salt. 3 hrs @ 200°

 

[EmergingFisher]

Recently got a Traeger and loving it.



BUT I gotta say, when it comes to smoking salmon, nothing beats the Little Chief


We’ve been harvesting our fair share of pinks, and did a good size batch on the Traeger. My son got his first yesterday and wanted some smokes for company tomorrow. Threw it in the old Little Chief and it’s sensational. It’s almost like Luhr Jensen knows what they’re doing. Side note: used pellets from the Traeger in the Chief and they worked really well. I’ll keep the Little Chief ($5 estate sale) for the fish and do the rest on the Traeger.

 

[Tombraider]

I went through 2 of them and a big one. Nice ribs

 

[NorthPlainsDrifter]

Made some tuna bacon out tuna bellies, yumm!

 

[Jacob Watrous]

3 lbs of (pink) salmon candy and 2 fillets for future chowder

 

[Tom Butler]

Pork ribs, overnight marinade, 3hr smoke at 250, 2hr wrapped, with smoked bacon macaroni and cheese. Sauce and fire soon, ready to eat.