1st smoke w/ raptor guru

Started by hillbillysmoker, March 31, 2007, 05:13:24 PM

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hillbillysmoker

This is my first experimental smoke with my raptor guru.  Love the thing.  It is also my first attempt at inserting pics so I'll hold my breath.  These are some of Olds chicken rolls and a few fatties.







May the fragrance of thin blue smoke always grace your backyard.


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Infalable

Those look great. I am craving that chicken. I was looking for that thread from Olds. Do you know the link?

hillbillysmoker

May the fragrance of thin blue smoke always grace your backyard.


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Infalable

Thanks Hillbilly. I printed it out. I look forward to trying this.

coyote

It's gotta be good ! Look at all that bacon.  :) The food of love 8)

Looking good HBS !
                                                      Coyote

Infalable

What kind of cheese has anyone used on this? I would think a provalone or Swiss world work well.

Habanero Smoker

Looks good. Did you use the Hole-e Smokes to make the fatties?



     I
         don't
                   inhale.
  ::)

hillbillysmoker

#7
No Habs,  I haven't bought them yet.  Just smoked them bare and naked.
May the fragrance of thin blue smoke always grace your backyard.


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NePaSmoKer

Looks good hillbillysmoker. I too like my guru/raptor.

nepas

hillbillysmoker

#9
For sure nepas.  It was information provided by you and others on the forum that convinced me to go that route.  I owe thanks to so many on this forum.  I look at them as family rather than members.  Of course a few of us may be put out for adoption...
May the fragrance of thin blue smoke always grace your backyard.


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West Coast Kansan

Hillbilly, looks like a highly successful experiment  ;D

Coyote, the cheese you suggest,,,or any other. I have used just about everything including a couple of times of just cleaning out the fridge with combinations of grated, mexican blend, chedder, etc in the baggies for salads and tocos, etc.  Seems everything works.  Try the link in the thread to old's recipe site.  :D :D If in doubt - add more bacon to reduce leaks  ;D  ;) 

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NOW THAT'S A SMOKED OYSTER (and some scallops)