Food Smokers and Smoking Tips/Tricks/Techniques

It’s go time Happy Thanksgiving TW fam...

 

Nice shots. Looks like you figured it out. How much post processing do you do?

The first thing I did when we found out wife was preggo was talk her into allowing me to buy the 70-200 f2.8 L.
That should be good for a while. I’m looking to get the 24-70 f2.8L next, or a new body, only have the 50D. I wouldn’t mind going full frame, but can’t really justify it at this point, unless I just get an original 6D.

 

These guys just walked past my blind
Lucky for them season ended last weekend lol

 

try this rub and coat the loin in a bit of yellow mustard before applying the rub.


4 tablespoons paprika
2 tablespoons salt
2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons pepper
1 tablespoon cayenne pepper (I use 1 tsp)

Mix together. Use liberally!

 

Happy Thanksgiving to everyone and hope your cooking goes well today!

Cheating taking my youngest son to a Thanksgiving buffet at 11:00 today. This morning will vacuum seal the left over ham from the other day. And spit cook a turkey tomorrow or Saturday. Need to pick up another one of those Costco spiral cut hams for the freezer before they are gone it was outstanding.

Good luck with the deer hunting! LOL yeah always works that way, turkey hunting and the deer run you over. And deer hunting the damn turkeys will make a racket next to you.

35 yards from my back deck last Nov. 18th chip shot with the bow. More times than not they are in the front yard when I take the dog out in the morning.


And less than 30 yards from the deck as the arrow flies. I really should cut some shooting lanes because someday I won't be able to resist and WILL grab the bow.

 

That’s a nice buck. Cut those lanes, then you can hunt and tend the smoker at the same time.

 

Most of my PP is related to noise. Typically pushing to 5000 or 6400 iso to compensate for the lack of light.

I also have the 70-200 but rarely can I give up half a stop or more in aperture (because I'm conserving light) so I'll shoot the 135 and crop a bit instead. Look at the 28-135 IS - great walk-around lens for <$400. It's not a 24-70 but it's also much less money. Also check our fredmiranda.com, great photog forum and a fairly trustworthy and quality used market.

Sorry to have taken this thread OT. WBF610 shoot me a PM if you want to continue this discussion. In the meantime I'll be snacking on my two different pig candy recipes. Happy Thanksgiving, everyone!

 

Its go time

 

Yeah I take a lot of wildlife pictures while I am smoking or grilling on the deck. Which is why I never have the right lens on to take pictures of food. But when a 140+ class buck comes by my heart starts to race and the camera is in the wrong place and have thought I should have the bow instead. But I do like the scenery and the season is open all year long.

Part of smoking and grilling for me is the wildlife I see. I can often shoot a deer on the bed from the deck and watch them the whole time I'm smoking. And they watch me also



Even had a mink come by while I was smoking once. He went 50 feet up the willow tree to check me out normally they stay near the water. But in the teens below zero not a lot of water for them to stay by that isn't frozen solid LOL.



So for me part of the joy of smoking and grilling is just watching the wildlife around me. And birds. And end up spending time driving someplace else to hunt instead. But if a 160 class buck shows up someday, and they do exist around here....

 

Yeah, that too!

 

Thanks.

 

For a second, I thought that was a marten.

 

Next year I wanna do rib eyes & lobster - gotta do steamers too I guess if the pot has a broth started from the lobsters...

 

that close I'd blast through the brush...

so thats what Ive been seeing...I thought it was a weasel but its been a mink this whole time...

 

Technically, a mink is part of the same family as weasels, so you were right!!!

 

The 3 pound snacker breast is done
Still needs to rest for an hour then pull the breast off the bone and let the munching start while the big guy finishes for an early dinner

 

Nice!

How useful is that door though while you cook?

 

Anyone ever had a turkey just cook super fast?

Put a 2 day brined 20lb gobbler on my pit barrel cooker and after 2 hours @245*, I'm already reading a 145* internal temp in a couple different locations. That's about 4 hours too fast.

Usually wouldn't complain, but the sun isn't even up yet here in Hawaii. Gonna be a long rest period.

Pics from the beginning, not currently.

 

I'm at a condo in Steamboat Springs so I'm not sure as its locked by the management/owner

 

Breakfast bird!!