ZAZ Posted March 8, 2014 Share Posted March 8, 2014 Just threw both of these on my smoker about 4 hours ago. Using pecan and apple wood. Link to comment Share on other sites More sharing options...
Skyfall Posted March 8, 2014 Share Posted March 8, 2014 Looks good! Link to comment Share on other sites More sharing options...
westg Posted March 8, 2014 Share Posted March 8, 2014 yum !! Link to comment Share on other sites More sharing options...
PuffDaddie Posted March 9, 2014 Share Posted March 9, 2014 Set the table I'll be over soon Link to comment Share on other sites More sharing options...
ZAZ Posted March 9, 2014 Author Share Posted March 9, 2014 During the cook: Pulled one: Link to comment Share on other sites More sharing options...
Habana Mike Posted March 9, 2014 Share Posted March 9, 2014 Is that a Polder you're using in the Egg? The meat looks great! I've got two rubbed and resting in the fridge for tomorrow's cook. Just pulled two whole fillets of salmon out of the smoker today (pecan, out of alder wood) after an 8 hour cook at 180º, so a little clean up, set up and stoke the coals in the morning these puppies should be good to go by this time tomorrow night. By the way, any FOH in the Atlanta area next weekend is welcome to drop by to enjoy the pork, salmon, corned beef and cabbage along with the Dry Stout and Irish Red Ale I've brewed for the occasion. That and the humidors will be fair game! Éirinn go Brách! 1 Link to comment Share on other sites More sharing options...
PuffDaddie Posted March 9, 2014 Share Posted March 9, 2014 can I come Link to comment Share on other sites More sharing options...
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