Just messing around

Discussion in 'General Discussion' started by denverbri69, Feb 16, 2014.

  1. Well the snow here in the Denver area has finally melted enough for me to get to the wood pile. So I was itching to get a fire going and just smoke some 'sheeeet'. So here is what is in the smoker right now. 

    Boneless Chuck Roast

    A Deli Turkey Breast: a pretty mediocre one, but i cut it into 1 inch slices and sprinkled my sugar free rub on it and now its being perfumed with burning sticks of hickory. It was on sale at Restaurant Depot for $1.79/# so i figured that a little smoke could dry out the water pumped texture and kick up the taste a bit. 

    A Hormel Deli Ham: This was $1.50/# at RD. Again, cut it into 11 inch slices, no rub since it is salt enough, and threw it into the smoker to add some smoke spice to it.

    Salt: I found a thread on here a few weeks back about how to smoke salt. http://www.smokingmeatforums.com/t/125996/the-great-smoked-salt-experiment. A friend of mine built the frame according to Xutfuzzy's specs. It is a great thread and y'all should read it.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    It's nice to get outside and get smoking. Still waiting for any signs of spring here in Wisconsin. I hope everything turned out well for you!
  3. hambone1950

    hambone1950 Master of the Pit Group Lead

    I like the way you think. It all sounds great ! Hope you can post a few pix when it's done.

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