Here's a couple pics of my Saturday cook. In the aluminum pan is a chunk of ham from the freezer that I decided to "double smoke" for snacks... really gives it a "flavor pop". There's also a cheap summer sausage from Menards, they're pretty greasy, strong spicy taste, but no smoke flavor. However the price is right. Giving it some extra smoke helped on all counts. A mild but definite smoke flavor and far less greasy.
On the cookie tin is an eye of round and a fatty with a bacon wrap. The extra pieces of bacon left after I wrapped the fatty got put on the chicken legs and breast. I sure wish the bacon on a fatty would get crispy like it did on the chicken!
Here's the fatty and the eye of round sliced. The fatty is "not too hot" italian sausage I get from a local butcher, stuffed with ham, blue cheese, a jalapeno and a cowhorn pepper, and garlic chives. Turned out the best I've done so far... my fourth fatty I think. The eye of round I took out at 130° and let it rest about half an hour. Closest thing to prime rib I can afford!
It was a windy day so I shielded the smoker from the wind on two sides. When the temps drop as winter approaches, I plan to throw a welding blanket over the smoker too. In wintertime the vertical will be my main outdoor smoker. It's a lot easier to shield from the wind and insulate than the chargriller.
On the cookie tin is an eye of round and a fatty with a bacon wrap. The extra pieces of bacon left after I wrapped the fatty got put on the chicken legs and breast. I sure wish the bacon on a fatty would get crispy like it did on the chicken!
Here's the fatty and the eye of round sliced. The fatty is "not too hot" italian sausage I get from a local butcher, stuffed with ham, blue cheese, a jalapeno and a cowhorn pepper, and garlic chives. Turned out the best I've done so far... my fourth fatty I think. The eye of round I took out at 130° and let it rest about half an hour. Closest thing to prime rib I can afford!
It was a windy day so I shielded the smoker from the wind on two sides. When the temps drop as winter approaches, I plan to throw a welding blanket over the smoker too. In wintertime the vertical will be my main outdoor smoker. It's a lot easier to shield from the wind and insulate than the chargriller.
Comment