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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.

Hello, all! I occasionally smoke boneless pork loins to make sandwiches (they are in the 3-4 lb range). This takes 2-2.5 hrs. However, with my folks coming to visit in a couple of weeks, I thought I'd do two of them, one for dinner the first night and the second to slice up and send home with...

Just took off a small (3 lb) boneless pork loin (only a two-hour cook)about 20 minutes ago. Too many things going on,which precluded doing anything requiring much time. Of course, not participating wasn't an option. But did have to taste test it-- looks like I'll have a bunch of tasty...

Thanks all! My new injector should arrive today. The recipe I have in mind is smoked pork loin, which starts with a brine. It's injected with apple juice before smoking.

I must admit to being fairly clueless in the ways of the injector. I bought one last year (that had a couple of holes on the side as well). Is that the correct kind to get? Also, (hanging head in smoke-tinged embarrassment and shame), how do you actually USE it? I had marinade all over the...

Your chicken looks fabulous! And I have been a Thermapen convert for a couple of years now.