Thread: Smoker Fun

whole pork loins,bologna and brisket and whole hog i do a lot of smoking
my favorite way to cook meat also put your beans in the smoker for a while
man they are to die for

Eckrich sausage. Coat it with molasses, smoke it on pecan nut hulls for an hour at about 210 degrees, take it off, wrap it up in aluminum foil and put back in smoker for 45 minutes at 250 degrees.. Open a can of sauer kraut and wrap it in aluminum foil (with a little brown sugar and some Tony's) Lay the Sauer Kraut on the smoker with foil wrapped sausage.. AWESOME!..

Take a whole chicken, wash it good.
Push 1/4 fresh orange to top of cavity
Push 1/4 Onion to top of cavity
Coat chicken heavily with honey and fresh ground black pepper.
Punch a very small (icepick) hole in the side of a can of beer (1/4 '' from top).
Place chicken on smoker at 220 degrees over apple wood for 2.5 hours.
If smoker has water bowl, fill with 1 part water, 1 part vinegar and one part apple juice.

My favorite is pork butt smoked for pull pork.
There are so many different ways to do it and it's always great.
I used to do whole pigs for parties but I just got too old for that.

i love smoked fish and pulled pork..here's some pics of my last few smokes...

Those pics are making me hungry...... Very nice.

I posted this on the previous thread and should have posted here.
So, here.

It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.

Smoked Chicken