What you smoking??

Yes the 0 to 400 makes crispy skin for sure. It says put them on when you start it and flip at 30 mins and 30 more but I think the last 30 is too long. May depend on wing size but I’ve had them overcooked.

This.

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Buckeye1 wrote:

I use three LEM jerky racks stacked for jerky. Got them at Fleet Farm, they work great. Can fit close to 4 lbs of jerky.

Yea I had 3 of them in the smoker and 3 bigger stainless racks

Iowaboy1 wrote:

This.

LMAO

CaptainMusky wrote:

Yes the 0 to 400 makes crispy skin for sure. It says put them on when you start it and flip at 30 mins and 30 more but I think the last 30 is too long. May depend on wing size but I’ve had them overcooked.

I need to try this. You are right on wing size it definitely affects cook time.

Burning up the pellets today

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Oh man them look awesome!!

I’m in charge of the ribs for a xmas dinner Friday night. I’ll vacuum seal them and reheat in the oven

Sauced up and almost done

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Dangit dude you’re making me hungry!

Buckeye1 wrote:

I dried the wings really good with paper towels then coated with Plow Boys Yardbird rub. Let the rub sit for bout an hour.

To steal a line from Frank’s Red Hot commercials “I put that sh!t on everything.”

It puts an awesome bark on pork belly burnt ends, my most requested smoker dish.

Brother smoked deer hearts at the cabin. Don’t let the burnt look fool you, they were pretty good

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I love heart!

First batch of tullibee of the year out of the smoker.

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Gino do you brine them? If so what do you use?

Gino wrote:

First batch of tullibee of the year out of the smoker.

awe man and i was just up there for a week.

not sure if my ice season is over yet or not with my wifes medical schedule!!!!!

CaptainMusky wrote:

Gino do you brine them? If so what do you use?

Yes, I use Jeff Sundins recipe, dry brine 50:50 salt and brown sugar. For these fillets I brined them for three hours and a quick rinse. Hour and and a half at 180 brushed them with maple syrup and another half hour at 220.

Thank you!

Some cheese on the Weber today

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Corned beef brisket and cabbage on the recteq today . Tis the season !

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Very nice mike

Ran out of smoked nords, round 1 of 2 is done

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Do you pickle and can them or what do you do with them Glenn?

Coletrain27 wrote:

Do you pickle and can them or what do you do with them Glenn?

nope……i pickle others seperately, there raw when i pickle them. these smoked ones are ready to eat………later i’ll take the time to take the skin off, then debone them. i then vacum pack and freeze them in smaller snack size allotments.

these are darker then the picture shows for some reason. i may have sampled them already…….and oh so good.

i do have a batch in vinegar and salt for pickling going also!!!

That sounds great

Did another batch

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3 hours in. Long way to go yet

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Think this was the best batch yet

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crappie55369 wrote:

Think this was the best batch yet

Looks great Crappie! My brother smoked some pork this weekend and it was awesome, so I just took out a big 14 lbser to smoke this weekend for the in-laws. Doesn’t get much better!

Nummy

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