Smoke rings are overated, least that was what I said when I lived in Laredo and couldn't get one to save my life. Long as it tastes good that is what matters.
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Great looking turkey Mark!
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YUP.
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just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?
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Absolutely! I just did some smoked bluefin tuna yesterday.
I will post the recipe when I get home from work.
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sweet!
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Someone left you tuna in their will? :-) Lucky bastard.
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bet the lawyer's office stank like a55.
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hahahaha neighbor down the street got 3 of them from a friend and couldn't possibly eat them all... so he gave me one
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http://www.cigarasylum.com/vb/showthread.php?t=63121
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Just put 4 racks of baby back on for a 6 to 7 hour smoke. Now time to pick a cigar.

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Just put on a London Broil.
A little EVOO and some homemade dry rub.
Should take ~2 hours @ 225
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[quote=tupacboy;1872776]just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?[/quote]

Yes you can you lucky sob:-) Taste great too!!!

Great pre-cook pix Scott. How did they turn out???

This looks good Peter. When I was a kid, that is all that mom cooked for dad and myself for dinner. Usually had green beans, broccoli, or brussel sprouts on the side:-)
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Sounds tasty. I've never tried smoking a London Broil. Thanks for the idea... :-)
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Didn't have 4 racks, but just one for the future mrs. and me. Used pecan tonight and turned out really nice.

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Wow Pete, those looks awesome. :-)

How long did you have them on the smoke? I'm still fighting ribs to get the right amount of smoke, but not too much color. Still losing that battle as they come out a lot darker.
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What type of wood are you smoking with Bob? Woods like cherry can turn your product dark. It gives a great flavor, but must be used sparingly so that you get the subtle flavors without the darkness.
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Usually apple, oak and sometimes maple. I'll keep that in mind about the cherry as I do have it and will use it on occassion.
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These are baby backs so I only had them on smoke for a 3 hours and then put them in foil with butter and brown sugar for another hour. I also use a barrel grill to smoke, in case that makes a difference.
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Thanks. Do you know what type of wood you were using? I usually do 2-3 hours of smoke before foil wrapping myself. But for me, they are way too dark. Like Steve mentioned, might be the type of wood I"m using. Maybe this weekend I'll do another run and try a different wood.
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