Hello all! I'm new to the forum and have had my Bradley Smoker Original for just over a year. I haven't used it a lot but the meats I have cooked have turned out beautiful (boneless chicken breasts, 26# turkey and even a venison shoulder 😋🔥)
My question is how do I smoke pre-cooked, peeled, deveined jumbo shrimp? What wood do you recommend? And I plan on using"Tony Chachere's Creole Seasoning so if you have some recipes please share those as well. TIA
FYI: Indiana resident and temps are in low 30s for now