Food Smokers and Smoking Tips/Tricks/Techniques

Will get some pic's at tonight's dinner, it's not time for us to eat yet

 

Chit I’m surprised the grill isn’t green with all the rain we’ve got this year

 

Tag me, I may be passed out

 

Damn kettle is on one, decided she wants to run at 285. I have the bottom vent closed as much as possible!

 

Very grateful for this Thanksgiving.



My son and his girlfriend were able to join us but asked for the "lunch version" as he's eating Thanksgiving dinner over at his girlfriend's hacienda with her familia.




Among the many blessings that are in my life......is this gal.....my bride of 25 years......who helped me get things to the table and delivered a pre-feast blessing of her own that rivaled any preacher's.













Easy to run cookers used on this day. If I was off tomorrow, I'd have rolled out the Smokewagon and used aluminum pans & 1/2 pans on everything and loaded it down. As it turned out....I was cramped for oven space by trying to keep the clean up tonight simple.




Live & learn. Next year I'll reserve a vacation day for the day after.





















The Weber handled a ham that I sliced and loaded down with turbinado, pineapple, juice, rib rub & etc. It also cooked a pone of cornbread later.



































Indoors had me whipping up some local grown sweet potatoes topped with Georgia pecans and other goodness.





















A pair of Buttermilk Pies made it. One left with my son's girlfriend for enjoyment at their feast tonight.
















Collards, green beans, dressing....sweet potatoes....all waiting for the crowd to dive in.



















This ham vanished........the remainder will make some good sammiches and the bone will go well in a pot of beans, too.










"Fried turkey" was a hit, too. Went quick. They pounced on the bark as soon I got done slicing it. Next time I'll do two turkeys....one for pouncing on and another for the meal proper.














Skillet gravy was fairly decent, too. Lots of pepper in it.

 

It all looks good.

 

Have had more “traditional” Thanksgiving meals this week than I care for, between my smoke on Monday, work, Sis’s and the MIL’s I thought I’d do something a bit off. Smoked carcass stew, fit the bill nicely.

 

Just me n the missus this year, and we both said at the same time... ALL the food is still hot! Usually with 20-30 people the food is lukewarm at best. Turkey roast was very good, getting the net off all the meat was a pita.

 

And lubrication for the cooks.

 

Also, the Tony Chacheres Creole seasoning was excellent on the turkey. I likes me some Cajun.

 

Try pumping it full of his “Creole Butter” injection in addition. This was my first time, absolutely not my last.

 

Finally!

 

I’ve been known to lubricant...

 

I already trolled you on Facebook, so I won't do it here, but at least show the folks in this thread that one of your teammates smoked one, too!

I remember the food there being very good. At the port facility, at least.

 

It is some of the best for AK camps. How have you been.

 

We nailed thanksgiving this year. My smoked turkey was the best yet!

 

There you go

 

Been really good my dude! Hope you have too!

We going fishing next summer? Come on down to my town and we'll snag some salmon or I'll show you how to fail at finding halibut!

 

Looks very good!

 

That sounds good, be a good adventure.