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Well, dang, no pics :( The pork tenderloins we smoked got done much quicker than anticipated, which rushed the rest of dinner prep and dinner, and I didn't get a chance to take any photos. I will say, however, that all three preparations of salmon were very tasty! We gave samples to neighbors...

Well, this was partially successful. I smoked some salmon first, while the smoker was coming up to temp... I've found that I can get longer cook time with a more tender, moist fish if I add the fish when I start the smoker, and let it cook while the temp comes up. In this case, the fish went on...

I'm tossing another 3.5 pounds of salmon on the smoker in another hour, planning to use this same technique. I'm experimenting with seasoning... 1/3 has just cracker black pepper, 1/3 is sprinkled with chipotle powder, and the last 1/3 with cumin and garlic. Can't wait to see how these turn...

You could also replace some of the sugar with molasses, which develops that deep flavor, as well as the darker color of KCM. I prefer black strap, but then I like my sauce a little less sweet.

I haven't tried a whole chicken on the WSM yet, but your photos makes me want to run out and buy one right now!

Thanks guys! This is an experiment, and just for my wife and I, so pretty much anything goes! We like our pork on the pink side, so I think I'll shoot for 135. Never done a tenderloin low-n-slow, so I want to see how that works out. I'm *almost* tempted to inject it with some melted butter...

Nothing like living on the edge, eh Charles? Can't wait to see photos!

ill be smoking my first pork tenderloin today, and have a couple questions. - what internal temp should I shoot for? - is 2.5 - 3 hours at 225-235 a reasonable cook time to work with? - what's your favorite wood with pork? - any tips or things to avoid? Thanks!

Heh... never heard of whiskey and apple juice! I prefer whiskey, sweet vermouth and dry vermouth, with a piece of orange peel :D Or, just whiskey! I have a few really nice bourbons and Irish whiskeys that are awesome neat.

Wow, those look amazing!

I'm a little sad that this forum gets so little traffic ;( I'm having this again in honor of tequila day, and it's hard to put into words how awesome this cocktail is! Come on booze hounds, I'd love to see some of your favorite cocktails or beers!

I have an awesome Henkels meat slicer... manage the worst two finger cuts ever with that bad boy!

If you get hungry enough to eat salad, you're doing it wrong ;) And if you're drinking it straight, we need to get you some better tequila!

That, my friend, is a work of art!

Great, now I want a fried bologna sandwich... and there aren't any restaurants around here that have that on their menu :(

If I do anything on my smoker (probably won't, I'm too lazy ;) ), I'd probably just scrape/brush off the crustiest areas and call it a day. The gunk on the inside doesn't hurt anything, as long as it's not falling off onto your food. And even if a little fell on my food, I'd call it "seasoning"...

This is great advice. You could stick 4 butts in a cooler to rest, and 4 hours later, they'll still be warm enough to serve, and even more tender and juicy.

Nice,I can almost taste it from here! Bacon is high on my "want to try" list, and I finally found a store not too far away that carries pork bellies.

Thanks Al, I'll check that out!