Smokin' away!

[willis5]

11 minutes ago, I cranked it up and I just looked outside. She is smokin' like a pack of Kools. The seasoning begins!

This weekend (after a little practice this week) I am having my brother-inlaw and his family over for a few smoky treats.
-Willis

[iceman]

Glad to hear your all ready and jazzed to go Willis. Have fun and don't forget that these guys can answer any questions you have.[^]

Big or small you can smoke'm all!!!

[IKnowWood]

willis

You got some pretty good weather oer hear for testing and trying things out.  Just make sure you have enough pucks for the testing and treats.

Also know that for some items, they get better when allowed to rest in the fridge in a ziplock or vacu-pack bags.  Except things like ABTs, when get a bit more wrinkly and slightly rubbery, and smoked Pepperoni.  Most things, like nuts, cheese, Pulled Pork and most all meats get better.

Try some nuts while they wait.  Those are easy and fun.  Warm smoke them for 60 minutes (warm = Smoke Generator ONLY, no preheat).  salt them then pop them in.  I spritz them with sugar water (enhanced most times) to hold the salt and other seasoning better.  and some ABTs.  Smoked on the spot.  Of course if you are doing BB you cannot do on-sight.  

Have fun.

[JJC]

Keep us posted, Willis!

John
Newton MA

[willis5]

The seasoning went well, and I am hotsmoking some butterflied backstraps right now. I'm smoking enough to eat and seal in the fridge and I'll let you know how they turned out.
-Willis