What have you smoked lately? Q-view...

Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.

Also did salmon recently.  Turned out great and the leftovers were amazing chunked up in a sandwich with mayo, tomato and cracked black pepper.  

Traegered a prime rib.  The endcuts were flavorbombs.  

Hope these are are as good as they look! 4 hours on the charcoal smoker, wrap in foil with some apple juice. 2 hours more in the smoker. Finish on high on the gas grill with some barbecue sauce. 

Pork collar

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Just smoked a bacon-wrapped,cheddar-stuffed venison meatloaf. NUFSAID!

I also prefer smoked trout and salmon skin off, way less oil.
Cooked a pound of bacon on the smoker and made some BLTs with tomatoes out of the garden, best i ever made.

Smoked some lake trout (skin on) and rainbow trout (skin off) today. I think I prefer it with the skin off. It's a little more done that way but more intense flavor. Both of them are delicious though!

Smoked up 3 racks of baby back ribs on my Traeger the other day.
Turned out excellent,& delicious! Plus I have a rack to devour when back up fishing in Canada soon!

Smoked peppered jerky last week. Had to put it away before all was eaten. cheaper than buying and you exactly what the ingrediants are.

Ribs yesterday, yum yum. 

I brined this 1 1/2# king for 2 hours last nite and just took it off the WEBBER this AM after 2.5 hrs.       Edit.   Fan - Tastic!    

Thanx for the comments on the venison roast . Combined what I thought was the best of each recipe , the roast came out of the smoker perfect ! Flavor was super !

For smoking venison roasts and you want medium rare, don’t go past 130*. I personally prefer the rare side of medium rare and go to 126-127*. 

This little gadget is really nice for cooking to a precise temperature. I highly recommend it or something similar. Meater probe

And I’m not sure if Carpio (no offense) had a mis-type but cooking fish to 160* would make it absolutely inedible. 120* is cooked for fish whether smoked or otherwise.

I have only smoked a couple of venison roasts over the years but both turned out good... After you remove from the brine, dry it off and apply some olive oil and dry rub.. Below is a venison rub recipe I have used. I believe I smoked at 225 and you want the meat to hit an internal temp of 140 to 145.. Should leave the meat with a nice pink/medium rare inside.  Believe my roast were in the 3-4lb range.. Good luck..

Rub Ingredients:
4 Tbsp.Salt
2 Tbsp. Pepper
2Tbsp. Garlic Powder
2 Tbsp. Onion Powder
2 Tbsp. Paprika
1 Tbsp. Cayenne Pepper
1 Tbsp. Cilantro
1-Tbsp. Cumin