Here Ya Go Ozzie
 

Nice talking with you yesterday, remember I told you I would tempt your Old arse up here to Jersey, well feast your eyes Brother!

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Another hour and a half to go after a little Willy Brand homemade sauce

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Let me know when ya'll comin

Nice pair ya got there!!...you may just become a Master Smoker here in no time...:beer:


No sh!tski..those really do look good!!...

I'm getting the hang of it I think, at least for brisket and ribs so far.
Still seasoning my smoker so it will get better temp control wise I am sure.
Fixin to do a 12 hour all nighter but will wait for the right git together for that.

Nailed is Oz, foiled like you suggested the last 45 minutes as I had to keep them for awhile until all family was home.

Took Bush Baked Beans, made some bacon up, chopped up and put in pan and cooked beans in smoker, added a couple of chunks of wood to help a little smoke flavor.

Phenomenal flavor and texture. Better than last time.

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Perfect smoke ring and bark

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Finished both racks at dinner, five people. Three women. So if it was a crowd of guys would have thrown on a third rack.

heres how we do it down South

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That looks like one darn fine meal for sure.
Up here I dry age Porterhouse Steaks, then I set a grill full of lump hardwood charcoal, about three to four inches thick and I cook them right on the coals. One minute and 45 seconds per side.
Now that I am smoking with a good smoker I will be doing more of that.
Slow smoking is a sweet science with outstanding results.

Amen The Whole pig and nothing butt

"Fixin to"...??...boy you been spendin' time in the South and didn't tell me you were down here??


Get the boy his 1st smoker and all of a sudden he's "Fixin to have Git together..."...layin' it on thicker than the BBQ sauce...lol...

next thing you know, he'll be "lookin a nother boat"

If you want anything to taste like it has a deep smoke flavor take a brown paper grocery bag roll it up in a tight spiral and put it on the firewood or charcoal and let it smolder. Makes the food taste great.

Ya'll gotta make yerself a 'frigerator smoker Willy. Nuttin makes smoked fish better, and ye can hang a whole turkey or ham in thar an git some mighty good eats. That's how we used te do it down south. (South Toms River that is)

Seriously though, if you want it I'll pass along to you my recipie for a marinade for fish. Take the fillets and soak them in the marinade overnight, then take them out, pat them down with a paper towel and allow them to dry until the salt gives the skin a sheen... then put them in the smoker for roughly 8 -10 hours and you are in smoked fish heaven. Nothing like home smoked Whiting or Trout. Personally I like hickory chips best, although apple and cherry also make a great taste... (pretty much any fruitwood will do).

Between catching and gifting I used to have a pretty good ongoing supply of King Mackerel...I never much liked them on the plate, til I smoked some steaks one night...YES!!...and that was following a good soaking in some off the shelf Italian dressing...yes it DO!!...

Sounds good Paul, used to smoke my Lake Trout all the time, fabulous.
I was born in Virginia Ozzie. But moved north at age six.
I was laying it on so you would feel comfortable.
Scheming on doing some yard bird quarters this weekend. Brine over night and dry rub with some Texas Rub, smoke higher heat around 300.