I smoke in the 50's no problem, right now it's low 40's and dropping

 

I've smoked in 5-10 degree weather and that was not fun at all. Anything under 30-35 degrees sucks.

 

Do you guys both have charcoal smokers?

Since mine is electric, I keep it in the garage and duct the smoke out the window.

Last time I ran it, the outside temp was 15F or so, it was ~20F in the garage.

 

Yes, mine is charcoal and I keep it under my covered porch, but the elements don't help. We're supposed to get 4-6" tonight which means it's cold

 

I have a WSM and a Masterbuilt electric but I wouldn't use it in my garage. Every time you open the door you will get smoke inside and I don't want that

 

I don't mind that, my garage isn't well sealed so it exhausts pretty quick. It also makes the garage smell awesome for a few days.

 

My garage is attached to the house with a bedroom over the garage so that won't fly with the misses.

 

Was 50's and 60's all weekend, but rainy. Now it's snowing again

 

I got some spare ribs in my freezer that i need to smoke, can't wait for some half decent weather.

 

I hear ya, I have tons of salmon and a turkey in the freezer waiting to be smoked, it was just too crappy this weekend to want to be outside. I did bottle my latest batch of beer yesterday though

 

I can bring the 7 layer dip. What time should we be over?

 

I'll bring the chips for the dip. Lemme know.

 

Come over about Tree Fiddy...

 

est?

 

Salmon and Turkey We'll be over! get the smoker smoking

 

Loch Ness time...

 

Had the family over for easter and made 2 smoked leg of lamb, they turned out absolutely fantastic!

Did the dry rub overnight and also used homegrown fresh rosemary as part of the rub

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I also made a baste at the first hour and basted the meat to keep it moist, using fresh rosemary and thyme, some salt, pepper, garlic and red wine vinegar, and basted it on with a brush made from fresh herbs

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The end result

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The meat was a nice medium to medium-rare all the way through and the flavor was amazing. Definitely better than my first attempt around Christmas

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Going to have the leftovers tonight

 

Looks awesome but lamb is something I just don't care for. I tried to like it but that gamey flavor gets to me everytime.

 

There was no gamey flavor at all, tasted amazing

Everyone was raving about the flavor

 

Gonna get after some turkey legs here in a bit

 

how do you like the green egg?

 

Had a party/cookout this past weekend with a bunch of friends, made 6 racks of baby backs, and 2 pork butts for pulled pork. Everything was a big hit!

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The little smoker that could was hard at work all day
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Ribs
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Pulled a piece of salmon out of the freezer that was left over from one of my other smoking sessions, smoked it with cherry wood for an hour. I usually brine over night, but this was such a small piece I didn't feel that it needed it.
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Great flavor and seasoning, and only took an hour to be cooked through
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Paired with fresh asparagus, and Trader Joe's Organic Shells and White Cheddar sauce, and paired with my homemade Chardonay
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^^ Those ribs and pork butts look amazing!

 

Ack - that looks awesome! Smoke for an hour at 225?

 

Yes sir, it was a nice medium and fully cooked at an hour

 

No brine? That is, errr, ummm, baked salmon! :-)

 

I brined, just not over night

 

when you smoke salmon, do you put it on a plank or directly onto the grate?

 

I fold foil up as a tray around the salmon

 

Smoking a 16 lb turkey on Monday

 

Sounds like your gonna have a nice party

 

I threw a 16lb packer on the smoker this morning at 0600. Currently at 195. Dinner might be a little late tonight

 

Finished at 1615 (203F). Should be ready to slice ~1800

 

Brisket is fantastic, even the end of the flat is tender and tasty!!

16 lb Choice packer
salted overnight (1/2 teaspoon/lb)
rub in the morning right before starting the smoke (McCormick Grill Mates Cowboy Rub, love this rub for brisket!!!)
smoked until 170F (about 4 hours, starting temp: 55F), then wrapped
pulled at 203F (total cooking time ~ 10 hours at 225F)
let set in foil until 140F, then sliced

 

Pics or it didn't happen

 

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All better now?

 

oh chit! I wanna make some!!
except it's too hot in houston to smoke meats

stay up all night and do it!

 

Lies, we know you smoke meat all year round Justin...

 

The smoked turkey came out perfecto, gf and I made smoked turkey noodle soup and smoked turkey pot pie with the leftovers