Thread: Fired up the smoker

Those look good. I prefer the corn bread stuffing. I do that with speckle bellies and use jalapeno corn bread and giblets to make the stuffing and wrap with bacon. I have the same style smoker. You are right charcoal and real wood chunks are a must. Those pits take a lot of fuel to keep the heat going for a few hours. I like to use oak and hickory 50/50 with one pecan chunk in the beginning. If more heat is needed later I use only oak. I once ruined a load of ribs and chicken with too much pecan. I like to sear the meat in the hot box before moving to the smoking chamber.

Them look killer. You sure know what you're doing.

Yuuuummmmmmmmmmmm!

Originally Posted by saute86

I have the same style smoker. You are right charcoal and real wood chunks are a must. Those pits take a lot of fuel to keep the heat going for a few hours. I like to use oak and hickory 50/50 with one pecan chunk in the beginning. If more heat is needed later I use only oak. I once ruined a load of ribs and chicken with too much pecan. I like to sear the meat in the hot box before moving to the smoking chamber.

Thank you sir, nice complement from a professional chef. We will finish this off with a humming bird cake. Fresh from scratch, not a box mix:



Pineapple, bananas, pecans, cream cheese icing, etc.

I wanted to try to smoke some crappie that I have in the freezer. When I lived and worked in Canada, a co-worker of mine would do that with some steelhead trout we caught. He cold smoked it. Don't know how to do that, should have paid attention. I guess if I had some 6" crappie I would experiment.

Google cold smoking and read up on it

Man that cake looks great !!!!!!!

I dont think crappie will cold smoke good. Not enough fat like salmon or trout. I eat it grilled all the time. Now that was cruel to show the cake. Hummingbird is my favorite.

that cake definitely got my attention........