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  1. W

    Sunday Smoked Sockeye Salmon

    Threw this bad boy on the WSM tonight. Used applewood for a light smoke flavor...Brined for 2 hours but would've done 24hrs. if I had the time. Pre-Smoke Post-Smoke...145 Internal Temp.--Thermapen Mission Accomplished. Roasted Broccoli and Feta Orzo for some sides.
  2. W

    Whole Smoked Chicken

    1. Brine for 24hrs 2. Brush Skin with Olive Oil for Nice Color 3. Rub with desired spices (I prefer a cajun chicken) 4. Smoke for about 3 hours. 5. I prefer applewood for a mild smokey flavor. Ready to slice.
  3. W

    Pork Shoulda'...mmmm.mmmm

    Smoked this 9LB baby in the 18.5 WSM for about 13 hours. Laid the sweet n' spicy rub on thick and used applewood. Wrapped and let sit for about an hour. Great bark results on this run. Removed from smoker when reached internal temp. of 200 degrees. There she is! Undressin' her!
  4. W

    Whole Smoked Duck

    After a great morning on the Pamunkey River in VA I decided to throw some fresh wild game on the WSM 18.5. I first threw the birds in a delicious brine I often use for Turkey and allowed them to absorb the juices for 24hrs. I then got the WSM up to a solid temperature 225-250 degrees and smoked...

 

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