Recent content by Petra Z

It's been at least 3, if not 4, years since I participated in Smoke Day, but I've decided to join in again. I'm smoking a couple of lamb shanks because that's what I had in the freezer (and I'm on a "use what you have" kick). Where I am currently sitting (my home office) gives me a great view of...

Thanks! This was very informative!

Wow, that looks great!

An up and down Smoke Day for me. The up: successfully made lamb shanks. I've braised them all winter long (mighty deliciously, I might add!). I decided to try smoking them. Trimmed them last night, made a basic rub of salt, sugar, paprika, garlic, onion powder, cayenne, black pepper, rubbed...

Blair, that's an impressive array of tools you've got there!

I'm experimenting with some lamb shanks. I've only ever braised them before (but with rave reviews every time!) Last night I trimmed them of silver skin and them put on a rub. Now they are smoking away!

East central Indiana checking in. Locally raised lamb shanks went on about at 9:50 this morning. Decided to get out of my smoking comfort zone this smoke day (my 3rd!)

I could use this!

Great idea! And I think I have a piece of gutter in my garage somewhere!

FYI, the pork was delicious and very well received! Winds were light. I did sprinkle the patio with water prior to lighting the coals. Did the same when I grilled roadside chicken a couple of days later. I'm thankful that, unlike many, I didn't have to deal with any power loss either--good...

Thank you all for your tips! I feel much more confident and will be making those pork loins (assuming not too windy). You guys are the best!

I'm planning to smoke a pork loin or two Sunday evening for my mom and dad's visit (they are driving from PA to the HoosierLand). Should take only 2.5 hrs. But, like much of the US, my area is not only hot (we set a record high today of 105°F/41°C). And it's windy to boot. That's bad enough...

Just saw this. Thanks for posting the link!

Wow-- I made this on Sunday with some organic leg quarters and it was delicious! Mopped some sauce on every 5-10 minutes. Had the last leg quarter for lunch today. Didn't bother to heat it up--still tasty!

Thanks! That's what I thought, but I'm still pretty new to smoking, so I wanted some confirmation.