www.sausagemaking.org

Probably like most of us, if I get the smoker on then I want to try and fill it up. These are some pics I remembered to take from a day way back in April 2010, where I did hot smoked salmon, dry rub then smoked ribs and a few brined and smoked chicken breasts for good measure. I used the Bradley digital 4 rack smoker. I think I used a mixture of oak and the special blend biscuits. I must start writing down times/temps etc but often I just play it by ear (or sight/touch). Obviously not all things were cooked for the same length of time. I do have a Thermapen probe, which helps too

It is a lot easier to put this link then embed the pictures. Don't worry, you do not have to register or plough through adverts to see the pics. If you click on the journal pic then it will enlarge.

http://seantrent.smugmug.com/Food/A-day ... 39_LzACi/1

Great pics, Great food.

That reminds me: now it's cooler I must get smoking again.

Phil

That looks like a mighty fine cookout you had there Jaunty.

Thanks - freezer ran out a while ago and lots has been done since then!