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Smoker is going! Cannot believe I waited so long to do this!!


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After seeing and hearing all of the smoker/cooking threads, I had time and fired up the new smoker today. Rubbed a pork shoulder with Jake's Grilling Pork Rub (actually has coffee in the ingredients as it is an "old fashioned coffee rub" according to the label), and rubbed the chicken with Tony Chachere's original Creole Seasoning. First off, the SMELL IS INCREDIBLE! I want it done NOW, but I need to have patience for this....This is why I probably have never used one before today....

I am going to make mistakes, but today is the trial run. Matt needs to add a virtual reality smelling feature to the site, as the combination of the hickory chips and dry rub is to die for....Pics below of the process. Now all I have to do is WAIT. UGH! Thank goodness my wife bought me the electric smoker to lessen this time!

Looney and others have posted some great tips for this process. Keep them coming if y'all would, please! 

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You will love . I think only reason smokers aren’t used more is we just don’t have the extra time needed to use them.

since you also catch a lot of trout , smoked they are  great 

Captain Dan Bias


50# Striper live release club.




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27 minutes ago, Kype said:

looks great. creole is the best too lol. goes with anything!

I put that chit on everything!

Get that practice in Lou for July.:grrr:

“In a civilized and cultivated country, wild animals only continue to exist at all when preserved by sportsmen.” -Theodore Roosevelt

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13 minutes ago, Rutting Buck said:

Smoking is my preferred method of cooking. The only problem is my smoker drinks a lot of beer when it’s on!

All his fault :rofl:


images (1).jpeg

“In a civilized and cultivated country, wild animals only continue to exist at all when preserved by sportsmen.” -Theodore Roosevelt

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43 minutes ago, not on the rug said:

Welcome to the club Louie.  Let us know how it comes out.  

This club must literally be called "The Patience of a Saint" club Phil. 1st lesson I learned today, is too have food ready while the shit in the smoker is cooking. This is because it takes FOREVER to be done. The smell is so good it is permeating the house. I love it so much and it is driving me nuts! :rofl:


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1 hour ago, Lunatic said:

It’s a slow process. If I’m smoking a big piece I start early in the morning. The best you can do is get an instant thermometer or one that goes in with the meat and you can watch temperature without opening the smoker. This way you will never over or under cook anything 

The chicken legs and thighs are done. 160 degrees internal temp. Came out awesome.....

Going to let the Hatfield go until at least 930-10p tonight. Lesson #2 for me. Start smoking EARLY in the day! Not at 4pm like I did for the first time today! :rofl:

Will send you a PM about that thermo Looney, thanks......:up:




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