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34 minutes ago, Sk1Bum said:

The meat looks great to me, but is that Corona virus I see in the background? :D

That's my wife's beer - Corona Premiere - low Cal/low carb. I just put it in the picture for scale.

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I got into a hobby, if you want to call it that,  about a couple years ago. I went and purchased a smoker and decided to give it a try. Not a pellet or disc but a real log fire smoker. I don't know wh

Here is mine. I made it 25 years ago from international gas transmission line pipe. Mounted it on separate platform with a center peg so that I can swing it around 360*. Once it heats up it can do a s

If I had all the money I've spent on "disposable" grills over the years, I could buy 1/5 of DavidH's system.  🙂 You guys know - all of the gas grills that are great the day you first use it and then s

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  • 1 month later...

I made 3 racks of baby backs and 1 rack of St. louis ribs. I used a new rub I bought at Lowes which is damn tasty.

Smoked the ribs for 4.5 hrs at 225 degrees. I used a mix of wood chips...hickory, cherry and apple for a unique taste.

I used apple cider vinegar and water in the moisture tray.

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Edited by aceman117
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A Fathers Day gift from Lake Michigan will be placed in the smoker today. 

 

Anyone smoke Lake Trout before?  Any seasoning ideas are welcome.

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Edited by Rob
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1 minute ago, Rob said:

 

I have had lemon pepper on chicken but never fish.

 

I used it very lightly. 

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I didn't know that the Lake Trout was such a fatty fish but thats great actually because I am eating it for that reason. 

 

Fish fat. ~^

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I made a regular dry rub with Kosher salt black pepper and garlic. Placed it back in the fridge for a couple hours then on the smoker. 2 Hours @200 degrees and we will test the results.

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Man, I was expecting an oily or fatty taste after reading that article but it isn't even close. Maybe because it is small. So damn good and the smoke and seasoning is throughout the meat. Definitely will do this again. 

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  • 3 weeks later...

Gonna be smoking some beef short ribs tomorrow. First time I smoked some I was a rookie and took them out to early. 

 

This time I think I can do a better job.

Edited by Rob
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Rob, just take your time and watch your temperatures.

I never did beef ribs . . always have done pork ribs. Let us know how they turn out. I'm at the hunting camp right now and you're making me want to fire up the smoker. LOL

Edited by aceman117
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