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

:-):-)
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Tummy full of pig, drinking some rum, smoking a huge Jaime Garcia, listening to the owls...life is GOOD!
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Better than smoking an owl and listening to Jaime Garcia
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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!

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That's sweet Vin. :-)
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~5lbs of cured Lake Huron King Salmon in the smoker, rolling at 70F.
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Niiiiiiiiice. :-)

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

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The pic kinda fools the color of the fish. King Salmon is lighter in color than regular Atlantic Salmon. Almost more pinkish than orange.
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Looks fabulous, Bob.
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DAAAAAAMN, Thats one hell of a smoke ring. Looks mighty tasty.
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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.

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And here she is rested right before carving.

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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
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Wow, that looks better than the one I did. great job.
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To all of the above...:-):-)
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Here is a couple of roaster chickens I did. 7lbs each.

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

Shawn
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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.
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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
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Thanks bro, that was actually my very first Turkey.

Shawn
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