What's in your smoker tonight?

[OtiscoPaul]

Getting there:

 

[2012_taco]

I've never seen a mini smoker? looks like a crock pot? I'll have to google this!

I'm trying chicken wings today, I've always wanted to try to duplicate the Dinosaur wings!!

[2012_taco]

Well they look like dino wings, 

[doebuck1234]

First smoke of 2020.chicken and ital sausage.more pics to come im sure 

[E J]

When I was out in Oklahoma on a hunting trip last fall the guides wife cooked us some hamburgers and a pork loin on a traeger grill. The food was awsome that came off that thing. Today I bought one for home. I'm seasoning it now. Hopefully this week I will have something good to eat off of it. I can't wait! 

[mowin]

8 minutes ago, E J said:

When I was out in Oklahoma on a hunting trip last fall the guides wife cooked us some hamburgers and a pork loin on a traeger grill. The food was awsome that came off that thing. Today I bought one for home. I'm seasoning it now. Hopefully this week I will have something good to eat off of it. I can't wait! 

Nice.  I've had my GMG pellet grill for about 7 yrs. Puts out great Q.

[aboa13]

When I was out in Oklahoma on a hunting trip last fall the guides wife cooked us some hamburgers and a pork loin on a traeger grill. The food was awsome that came off that thing. Today I bought one for home. I'm seasoning it now. Hopefully this week I will have something good to eat off of it. I can't wait! 

I’m upgrading as soon as we get through this shit is over. Keep us posted. Good luck

[Arcade Hunter]

First smoke in my new used smoker.. flank steak with a mustard rub!

[2012_taco]

Well how was it??

[Arcade Hunter]

It was fantastic!  I have a turkey breast in the freezer... I am thinking about smokin that bad boy.  Ill post when I do this

[Robhuntandfish]

11 minutes ago, Arcade Hunter said:

It was fantastic!  I have a turkey breast in the freezer... I am thinking about smokin that bad boy.  Ill post when I do this

I did one last weekend. Came out great.  Go for it. 

[Arcade Hunter]

12 hours ago, Robhuntandfish said:

I did one last weekend. Came out great.  Go for it. 

Yummy.  Out of likes

[Robhuntandfish]

6 minutes ago, Arcade Hunter said:

Yummy.  Out of likes

Marinated it in red wine salad dressing then 225 in electric smoker for 3 hours.  Last 30 minutes did a maple syrup glaze. 

[2012_taco]

1st time trying Brats, I figured as long as I got the smoker out might as well do a few pepper sticks too.

[2012_taco]

Not to bad, could use some more seasoning 

[mowin]

18lb brisket. All seasoned and ready to go on the smoker around 11 tonight for a 10-12 hr smoke

[mowin]

7 hrs in.  Point at 170°. Flat is in the stall at 158°.  

I'll separate the two when the point reaches 202 ish.. 

Flat will get wrapped and back on the pit, to continue cooking. 

Point will be cut up for burnt ends, sauced then on the pit of another hr or so. 

Edited April 12, 2020 by mowin

[turkeyfeathers]

On 4/9/2020 at 7:56 PM, Arcade Hunter said:

It was fantastic!  I have a turkey breast in the freezer... I am thinking about smokin that bad boy.  Ill post when I do this

Suggestions: orange juice and bottle of Italian dressing marinade - pat dry - rub mayo all over it -( won’t taste later , it’s all fat ) now rub will adhere better too. Wrap in bacon. Now smoke. 

[mowin]

Point reached 203 before it became probe tender. 

Separated the two. Point resting before I cube it up for burnt ends. 

 Flat getting wrapped. IT was 168°.  I'll pull it when it's probe tender. Probably in the 198°+ range.  

[Five Seasons]

Easter turkey in the smoker!



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[aboa13]

I know it’s early but rules are rules. Corn beef in the smoker.

[Five Seasons]

5 pounds of breakfast venison and 5 pounds of snack sticks, trying cheese for the first time. A few hours in at 180







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[SpacemanSpiff]

Stuffed venison backstrap. For the stuffing i used cream cheese, mozzarella, chopped pickled jalapeños. Small tip, cut a “meat pocket” into the meat instead of butterflying it all the way open. Helps from it oozing everywhere. I seasoned with some salt pepper garlic and Kosmos Q honey killer bee inside and out. Then stuffed, wrapped with bacon and tied up. I put some Kosmos Q dirty bird seasoning on the outside for the color. Its going on the kettle grill indirect with apple wood from my orchard for smoke. Probably smoke at 275degrees or so

[SpacemanSpiff]

Decided it needed a basting 

[Five Seasons]

Did wings for the first time and pretty impressed, although they didn’t really seem to absorb the smoke like other meats, even with the stringer hickory.

1/2 the batch I crispied up on the grill after and I think it was good both ways, but kids liked the crispy ones. In hurry I didn’t get the best post smoked shot.





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