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Did a little reading and jumped in. My smoker is electric with a smoke box for the wood and a temp gauge for the meat. Still an all night process for a brisket.
 
Did a little reading and jumped in. My smoker is electric with a smoke box for the wood and a temp gauge for the meat. Still an all night process for a brisket.
I have a Little Chef electric smoker and just a cheap one but wasn't going to spend big bucks till I knew for sure if I really wanted to do a lot of smoking.
 
Well hey fellas . Hwy shut down again had strong winds so the Cranes lowered the mesh then the Crane broke down :BangHead: oh well not what the stranded people wanted but tourists suck !
 
Did a little reading and jumped in. My smoker is electric with a smoke box for the wood and a temp gauge for the meat. Still an all night process for a brisket.
Meat processing in the fall is always a four day event, lots of work to do everyone has a job, great family time. Smoker runs constantly for 2 1/2 days. Sausage, bacon, hams, are the main stay chicken and or turkey are common once in a while fish. Buying halves of meat from the local slaughter house and venison sure take a large chunk out of the grocery bill
 
Morning gents look like a great day so off the lawn chair with a cup of coffee and a smoke.
 
Spent some time out on the deck today until it got humid. The air was thick with humidity and not smoke though.
I did check out the inside of my eye lids and they're just fine
Didn't see a lot of people out walking today and I wasn't one of them either.
I love to go out for walks but not in this weather.
Keep cool guys
 
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