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Who doesn't love smoking well I will start posting here whenever I do here a just a couple that I have done this year.

Transferring post from another forum I post in so if you have any questions about a smoke let me know.

Well started off with a brine of water pickling salt and brown sugar.

Took out after 4 hour rinse off and dried

I then melted a stick of butter and mixed in some weber chicken and rib rub in with it and injected. Put back in the fridge over night.


Took out the next morning applied some chipotle mayo and coated with the weber chicken and rib rub.


Smoked at 250 with cherry wood last 30 mins put a coat of beer mixed with famous daves sweet and zesty bbq sauce. Took out of smoker and hit it in the grill for 10 mins or so after adding a little more bbq and beer.

Poppers were a simple mix of cheddar and cream cheese wrapped in bacon. Used jalapenos and habaneros




Siriracha Jalapeno Cream Cheese Bacon Wrapped Loin!

Well with the girlfriend not in mind. (She doesn't like spicy food) I decided to cook a loin my way or the highway.


Cut the loin and put jalapeno cream cheese and sriracha

Smoked at 220 with applewood

Pulled at 142 internal temp put in broiler for a couple to crisp bacon





Whiskey Fireball Wings
Bath of fireball whiskey, snakebite apple cider whiskey, water, kosher salt, and brown sugar for a night. pulled out let dry dry rub of cinnamon, paprika, brown sugar, chipotle chili pepper, salt.

smoked at 275 and then put on grill at 550 to crisp up








Picked up a couple small briskets for a really good deal. I was going to do rib eye but forgot to take them out of the freezer before I left for pool league oops.... 


Plan is to have this for sandwiches paired with some awesome bbq sauce that I got that some guy made locally here. Its chocolate habanero so good!


I injected with beef broth and put a dry rub of brown sugar, salt, pepper and mixed a little spice I have called smoke house maple.

I put a can of beer in my water pan because everything is better with beer right? right


MES is at 220 and I have a mix of hickory with a little bit of cherry to feed it. I also busted up a charcoal lump and am going to put that in as well I know it wont affect the flavor much if at all but it seems to help produce a little more smoke.


Going to pull and wrap with beef broth at 160-165 then finish






pulled brisket at 195 internal temp and wrapped in towel let rest for an hour to hit internal of 200

Raspberry stuffed pork loin Chipolte glaze

One I stuffed with jalapenos and raspberry the other with just raspberry (girlfriend doesn't like the spice)
Right now they are soaking in a marinade of italian dressing, apple juice, brown sugar, suppose to be sprite but I forgot to pick some up so cherry coke brown sugar and salt pepper.


I made a glaze using

4 tbn butter

3 tsp chipolte chili powder

4 tbn apple cider vinegar

5  tbn raspberry preserves

1  tsp mince garlic

and I threw in the rest of whatever raspberries I had left that I thawed out. ( need to get rid of them still have a couple big bags frozen left from the grandparents farm)  

Took out of marinade pat dry and dry rub of brown sugar chipotle chili and salt

smoked at 220 and pulled out at internal temp of 140

put glaze last 30 mins of smoke







Couple More seafood I have done was lobster and crab legs simple cherry wood smoke



Salmon dip I made from salmon from fly fishing trip Alaska I will have to look up the recipe and post it this stuff is amazing.






Sorry if the post is all over the place I will post my smokes individually from now on with better instructions if you have any questions on these let me know Looking forward to future smokes!

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My question is, do you use a new smoker after each item or do u clean the inside of it after every use. I have the same smoker and other than my racks being clean the inside is black and pretty well seasoned with smoke :D

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haha no I only clean the window every once in awhile now. Those were just the first couple smokes with it now after I replaced my old smoker. Its plenty seasoned now. I hardly ever clean my racks even I usually just throw them on the grill and blast them at 550 no scrubbing!

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ZachD, your a smokehead for sure.  Your stuff looks wonderfull!!.  I do wipe the walls off that smoker once in awhile.  Otherwise there is build up and may fall on your food.  But that's after a long time  using, just keep an eye on it.  It has nothing to do with the way the smoker is built, but by a accumilation or build up.  I know I spelled accumilation wrong but at this point of the day the word is known so I don't care LOL.  good luck.

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I clean mine once a year in spring. Spray inside with oven cleaner. Let sit according to the directions and blast it off with the pressure washer. If I don't do this, when the soot heats up it gives the food a sooty taste.

Edited by KEN W

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