Rather than do a turkey this year, I'm throwing 4 butts on the Traeger Thanksgiving eve.

#winning
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I love using mesquite in my smoker. Then again I'm in Texas and them things is weeds people will pay you to chop down and haul away. :-)
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:-)

Don't get me wrong, I love mesquite for grilling, just not a fan of mesquite chunks in my smoker because of the way Webers smoulder the wood and how food ends up tasting due to it, but, I will use mesquite lump charcoal with no added smoke wood from time to time.
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Ya mesquite is as popular in Texas as offset smoker's are, and I think the two go hand in hand.

I could see how it would overpower a WSM or similar.


Speaking of charcoal, have you used Stubb's (its at Lowes) and had any recent quality issues? It was my go to, but the last bag I got (Hecho en Mexico, :-) ) was not as good as in the past.
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Yeah, that's the downside to Webers, certain woods can be problematic and it's really easy to oversmoke stuff if you're not careful and get too much smoulder or use too much wood.

I've never used Stubb's. :-)
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today I'm practicing for the thanksgiving turkey by doing a small chicken. its the first time i've ever done a whole bird before, so we'll see how well it turns out.
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My turkey breasts are brining right now. Gonna pull them out about 1:00, and put on the smoker. I'm still up in the air about what rub to use, and whether to put any rub under the skin.
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Had a request for some mesquite smoked sea salt, so I did that the other day along with some paprika. Took a bit of time, but I feel the results were worth it, it has a really unique flavor. it doesn't totally make stuff taste like it was smoked, but just adds a whole new layer of flavor to the food it's applied too.

Too much reflectance off the salt to get a decent photo.
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out of the smoker and into the oven.
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Did 5+ pounds of beef jerky on Saturday and 5 1/2 pounds of cheese yesterday. 2 pounds cheddar. 2 pounds Monterey jack. and 1/2 pound each of Dubliner, Havarti, and Gouda.
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I'll be doing pizza on mine this Saturday.
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All that protein, you won't have to crap for a month. :-)
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:-)
Not all for me, Bob.
Bringing 2 lbs. to work for a potluck lunch.
Some more for Thanksgiving with the in-laws.
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Smoking a couple of butts right now. Going to try something different than I normally do. For pork, I usually spritz with a mixture of 3/1 apple juice & Captain Morgan, but since I have some of Mac's Apple Pie Shine all made up, I'm going to use that this time. I'm thinking it'll be yummy.
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YMMV on this deal, but Home Depot is has the Weber Smokey Mountain smoker for $60 or cheaper. My friend picked up the floor model (last one in the store) for $56. There was another store that had them for $41. Quantities are very limited and selling out quick, but you may still be able to score one.
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That's a really good price. I assume it's the 18" one?
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Yep. 18"
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Turkey tomorrow. I don't cook the turkey 100% in WSM, just like a hour or two and move to oven.
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Thanks Bob, after I saw your post the other day I hit all three HDs in the area. Unfortunately I had no luck as it seems that they didn't carry the WSMs in stores out here, or they unloaded them from this area a long time ago because none of the employees seemed to remember them.
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how hot is too hot for cold smoking salmon? mine's at 90's... is that too hot?

also, sadly my bradley heating element died today... searched the bradley forum and i guess its more common then i hoped... warranty covers it... but i was 1.5 hrs in on a rib smoke... now they're in the oven but i'm still kinda upset...
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