Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. edinatlanta

    edinatlanta Senior member

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    Only taken me three times to remember to not stand right in front of the door of the smoker when I open it.

    I promptly did it again.
     


  2. edinatlanta

    edinatlanta Senior member

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    [​IMG]
     
    Last edited: Jun 6, 2016


  3. edinatlanta

    edinatlanta Senior member

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    [​IMG]
     
    Last edited: Jun 6, 2016


  4. venividivicibj

    venividivicibj Senior member

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    It's summer, why is this thread so dead?
     


  5. edinatlanta

    edinatlanta Senior member

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    welcome to the new SF.
     


  6. edinatlanta

    edinatlanta Senior member

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  7. venividivicibj

    venividivicibj Senior member

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    How do you like your smoker? Holding up well?
     


  8. Krish the Fish

    Krish the Fish Senior member

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    Just put in an order for a Karubecue smoker for my first smoker. We are closing on our new house in a week and a half and the backyard/patio gives me a ton of space to have a smoker, a gas grill for my fiancée and still plenty of space for patio furniture around the pool.

    I think I'm planning a Labor Day smoke as its inaugural smoke. I am thinking some chicken wings for lunch and a pork shoulder or two (depending on how many guests we have) for dinner
     


  9. cunning47

    cunning47 Senior member

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    Keep us posted Krish.
    I just did my first smoke in over a year. Was feeling inspired and threw about 10lbs of beef ribs on the smoker. Took right at 7hrs and came out great.

    First pic was taken about 4hrs in.

    IMG_1133.JPG
    IMG_1136.JPG
     


  10. WatchMeSpend

    WatchMeSpend Member

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    I'll see if I can help out. I make my own sausages and have an ECB Smoker and a Traeger Lil Tex. I operate the Traeger on average twice a week even if the temperature outside reaches -11C (12F) and there is snow up past the lowest point on my shorts.

    Chicken from last week or so smoked with maple/oak/hickory blend:

    [​IMG]

    [​IMG]

    Ribs from 27 days ago (Canada Day) Cooked with cherry/maple/hickory blend

    [​IMG]

    Keeping the sauce in the spirit as well. Alberta Premium Rye and Maple syrup from Ontario in the BBQ sauce.

    [​IMG]

    Tomorrow unless something goes unexpectedly I'll be doing a hot and fast beef short rib rack on the ECB. If the weather doesn't cooperate, I'll use the Traeger.
     


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