What's in your smoker? - Page 143

kydsid · 12-18-2011, 09:38 PM

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please !

Chainsaw13 · 12-18-2011, 09:58 PM

Quote:

Originally Posted by kydsid

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please !

Mmm...cheek meat.

Steve · 12-18-2011, 10:16 PM

Quote:

Originally Posted by kydsid

Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please !

Steve · 12-18-2011, 10:34 PM

Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD!

OLS · 12-19-2011, 10:25 AM

Quote:

Originally Posted by steve

Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD!

Better than smoking an owl and listening to Jaime Garcia

massphatness · 12-21-2011, 07:37 AM

I guess this isn't what's IN my smoker, but what's soon to be ON my smoker.

Received this as a Secret Santa gift from a bother on another board and wanted to share because it's so f-ing cool: a custom engraved walnut handle for the Weber Smokey Mountain Cooker!

Santa's the berries!

Chainsaw13 · 12-21-2011, 07:49 AM

That's sweet Vin.

Chainsaw13 · 12-24-2011, 07:47 AM

~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F.

pnoon · 12-24-2011, 08:40 AM

Quote:

Originally Posted by Chainsaw13

~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F.

Niiiiiiiiice.

What type of cold smoking set up do you have, Bob?

Chainsaw13 · 12-24-2011, 09:07 AM

I'm using a Bradley smoker with just the element for the pucks running. I also have a pan full of ice in there to help keep the temp down. Hasn't gotten above 76 yet and almost done. Tried pecan wood for this batch.

Chainsaw13 · 12-24-2011, 09:43 AM

Here's some of the finished product. I used Peter's recipe, with just sugar, salt, pink salt, crushed allspice and bay leaves. Tried some fresh from the smoker. OMG! This is by far my best batch. It'll be even better tomorrow once it has time to meld all the flavors with the smoke. Double wrapped in plastic wrap and in the fridge. Thanks for the recipe Peter.

The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange.

pnoon · 12-24-2011, 10:21 AM

Quote:

Originally Posted by Chainsaw13

Here's some of the finished product. I used Peter's recipe, with just sugar, salt, pink salt, crushed allspice and bay leaves. Tried some fresh from the smoker. OMG! This is by far my best batch. It'll be even better tomorrow once it has time to meld all the flavors with the smoke. Double wrapped in plastic wrap and in the fridge. Thanks for the recipe Peter.

The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange.

Looks fabulous, Bob.

Fordman4ever · 12-24-2011, 11:40 AM

Quote:

Originally Posted by kydsid

Smoked up a 11lb brisket point tonight. 8hrs under smoke and sliced up nice and moist.

IMAG0099 by kydsid, on Flickr

IMAG0102 by kydsid, on Flickr

DAAAAAAMN, Thats one hell of a smoke ring. Looks mighty tasty.

Altra · 12-24-2011, 11:42 AM

This was Thanksgiving, smoked in a Brinkmann vertical charcoal smoker, cherry & apple wood. My own rub and sprayed with apple juice every hour.

Butter and rub under the skin, then lightly rubbed with oil then more rub on the outside.

Well here she is just on the smoker.

And here she is rested right before carving.

.

Throwing another on next Thursday for dinner & 2 more newyears day to take to work on Monday. I'll be sure to post them up.

Shawn

Fordman4ever · 12-24-2011, 11:44 AM

Wow, that looks better than the one I did. great job.

Steve · 12-24-2011, 11:44 AM

To all of the above...

Altra · 12-24-2011, 11:45 AM

Here is a couple of roaster chickens I did. 7lbs each.

Stuffed with onion and apples. Sprayed with apple juice every hour & of course rubbed out with my rub.

Shawn

Steve · 12-24-2011, 11:53 AM

I think this is the first Christmas in aout 10 years that I haven't fired my smoker up. I'm letting others cook this year.

Altra · 12-24-2011, 11:57 AM

Quote:

Originally Posted by steve

I think this is the first Christmas in aout 10 years that I haven't fired my smoker up. I'm letting others cook this year.

Yeah I don't usually for the actual holiday meal, Mom has to have the actual get together. So can't break tradition.

Mine is always afterwards for our own small smoked goodness of a meal

Shawn

Altra · 12-24-2011, 11:57 AM

Quote:

Originally Posted by Fordman4ever

Wow, that looks better than the one I did. great job.

Thanks bro, that was actually my very first Turkey.

Shawn

12-18-2011, 09:38 PM	#2841
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: What's in your smoker? Got damn that looks epic. And my fav part is still there. Send some cheek meat my way please ! __________________ Check out the Cigar Asylum Newbie Sampler Trade

12-18-2011, 10:34 PM	#2844
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD! __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

12-21-2011, 07:37 AM	#2846
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: What's in your smoker? I guess this isn't what's IN my smoker, but what's soon to be ON my smoker. Received this as a Secret Santa gift from a bother on another board and wanted to share because it's so f-ing cool: a custom engraved walnut handle for the Weber Smokey Mountain Cooker! Santa's the berries! __________________ *Help Support The Navy SEAL Foundation: HERE*

12-21-2011, 07:49 AM	#2847
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? That's sweet Vin. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2011, 07:47 AM	#2848
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? ~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2011, 09:07 AM	#2850
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? I'm using a Bradley smoker with just the element for the pucks running. I also have a pan full of ice in there to help keep the temp down. Hasn't gotten above 76 yet and almost done. Tried pecan wood for this batch. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2011, 09:43 AM	#2851
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: What's in your smoker? Here's some of the finished product. I used Peter's recipe, with just sugar, salt, pink salt, crushed allspice and bay leaves. Tried some fresh from the smoker. OMG! This is by far my best batch. It'll be even better tomorrow once it has time to meld all the flavors with the smoke. Double wrapped in plastic wrap and in the fridge. Thanks for the recipe Peter. The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2011, 11:42 AM	#2854
Altra Down with the Sickness Join Date: Aug 2010 First Name: Shawn Location: MD Posts: 144 Trading: (0)	Re: What's in your smoker? This was Thanksgiving, smoked in a Brinkmann vertical charcoal smoker, cherry & apple wood. My own rub and sprayed with apple juice every hour. Butter and rub under the skin, then lightly rubbed with oil then more rub on the outside. Well here she is just on the smoker. And here she is rested right before carving. . Throwing another on next Thursday for dinner & 2 more newyears day to take to work on Monday. I'll be sure to post them up. Shawn

12-24-2011, 11:44 AM	#2855
Fordman4ever Redneck driving a ricer!! Join Date: Dec 2010 First Name: Earl Location: A place too cold to smoke outside Posts: 2,508 Trading: (26)	Re: What's in your smoker? Wow, that looks better than the one I did. great job. __________________

12-24-2011, 11:44 AM	#2856
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? To all of the above... __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

12-24-2011, 11:45 AM	#2857
Altra Down with the Sickness Join Date: Aug 2010 First Name: Shawn Location: MD Posts: 144 Trading: (0)	Re: What's in your smoker? Here is a couple of roaster chickens I did. 7lbs each. Stuffed with onion and apples. Sprayed with apple juice every hour & of course rubbed out with my rub. Shawn

12-24-2011, 11:53 AM	#2858
Steve Dad Jokester Supreme Join Date: Oct 2008 First Name: Steve Location: 17 R 435648 3354895 Posts: 7,715 Trading: (6)	Re: What's in your smoker? I think this is the first Christmas in aout 10 years that I haven't fired my smoker up. I'm letting others cook this year. __________________ ...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide

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