4 degrees F, but who cares..........

[opus]

http://picasaweb.google.com/pmilne/Misc ... 1797093474

[Big Guy]

Chops?, chicken/turkey? sausages, Cheese? No idea whats in the bags.
Turn on the smoke and let it happen. Tis the season for smoking.
I'll be doing some smoked cheese sausages in the next few days.

[opus]

Lets see...... Chicken, leg of goat, boneless chicken breasts, goat/apple sausage (which were incredible), garlic, almonds, butter and a bunch of sharp cheddar. Going to smoke them again tomorrow and call it good.

All the meats, except sausage, were brined. Going to try the breasts tomorrow.

[opus]

Breasts were really moist and flavorful.

Pics of some of the rest:

http://2006photos.milneweb.com/dec/

[Big Guy]

Wow that looks good. What wood do you use?. What type of cheese is that,Does the smoke penetrate the garlic much? I think I'll try that on my next run(tomorrow) Your making me hungry. Great work!

[opus]

I'm using mainly alder, with a little bit of apple thrown in at times. The cheese is extra sharp white cheddar, which you should be able to get real cheap. Its expensive here.
Havent tried the garlic yet, it spent 2 days in there. I am curious too.