Food Smokers and Smoking Tips/Tricks/Techniques

Mac n cheese done. Sitting under the pork belly now collecting the fat drippins for the next hour before the belly gets pulled

 

looks good!

 

Trying some blue cheese in there this time

 

Yea I remember that’s why I didn’t send the invite hahaha

 

PBBE pulled. Glazing up now and they’re back in.

 

Heart stopping.

But (what a) way to GO!!!

 

There’s only 2 of us eating all the food too gonna have to go ask the neighbors if they want any

 

Awful neighbourly. But how you gonna get rid of them after.

 

Finished just in time for the game!

GO PATS!

 

Pastrami reubens

 

Pork booty is on, now enjoying a sub-100 day in AZ for once.



High Life was $15 for 30, I’ll drink it for that price lol

 

PBBE in a new bin and back on for a few to get some bark. Mac n cheese is done and is amazing.

 

Need more surface space!

 

I can't decide .. either .. "that's what she said" or #firstworldproblems HAHAHAHA

 

PBBEs are some and they are fucking good

 

Save room for the mac and cheese.. and finished pics or it didn't happen

 

Already had some mac. Was real good too. Over cooked a little the top cheese layer was too crispy but the rest was great. The blue cheese is nice in there. Finish pics later. Too full right now to get off the couch and watching football

 

Youngest son likes Caribbean jerked chicken. Breasts. Skinless and boneless. Marinating them for a couple of hours does add a lot of flavor. With Red Peppers roasting over the heat of the snake. With apple wood for smoke.



But I still prefer my thighs. Skinless, boneless, marinated in Caribbean jerk also. Another pepper. After the breasts were done.




Sliced potatoes, onion, carrots, garlic, butter, Montreal chicken seasoning, and some left over Italian Sweet Sausage. At the end cut open and covered with 24 month aged Parmesan.

Was going to smoke chicken wings on the kettle tonight with the Vortex. Not so sure I am now. Full.



Was really really good.

 

Happy sunday folks