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From our Food Goddess, TaMara:
JeffreyW bought a new smoker recently so tonight’s recipes are all his. He wanted me to point out he’s in the experimental stage and open to all kinds of suggestions. He’s smoked ribs (featured below), smoked a chicken (recipes and photos here) and smoked pork (photos and description here and here). EDIT: To add recently posted Pastrami (photos and description here).
Got any good suggestions for JeffryW’s next smoking endeavor?
From JeffreyW:
I’ve been wanting to get a smoker for a long time and finally pulled the trigger on this one. I looked around for a while and decided on this model after surfing Amazon reviews. Almost uniformly excellent reviews, most of them five star. I can add my first impressions to that list: It’s a keeper, well built from good materials and seems well thought out. We fired it up, empty, with some of the included hickory chips to season it as per the directions. It got hot and we saw smoke rising from the top vent, it seemed good to go.
This morning I placed some cherry wood into the smoke box and turned it on, then loaded two slabs of spare ribs when it reached temperature. The slabs were a tad too long to fit easily so I cut them in two. Four hours later they were done.
Pretty good eats! The smoker did need some cleaning up.
<del>Thursday</del> Friday Recipe Exchange: Smoked MeatPost + Comments (40)