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.

Smoked pork butt. I just have a cheap charcoal smoker but I love it. Smoked it at around 200 degrees for about 6 hours. Meat was at 170 degrees but I was out of charcoal so I brought it in and finished it in the crock pot this morning. Yum!

Last week I smoked pieces of white bass.  Yesterday I smoked the whole thing - head cut off and gutted, of course.  I also removed the scales, soaked them in the brine for 48 hours and smoked them for about 6 hours at a temperature that ranged from 150 to 180 degrees.  They turned out good - better than the pieces did, which I know I overcooked.

Dsinwi...your picture of moose loin looks great.  My thoughts are,  you mentioned it kind of got away from you and the internal temp was 165 degrees.  If the picture you showed was of the meat you smoked 165 degrees would not have that much red/pink meat.  I would estimate that meat at 130 to 135 degrees.  I use 2 different temp guages at same time to make sure of internal temp.  Then i use an instant temp device to verify those temps.  It is possible your temp guage is not accurate or it might have been near the surface of the meat and registered that temp which would have been hotter.  That is the reason i use multiple temp guages to help me reduce the chance of missing the temp i am shooting for.  Either way,   that was a fine piece of moose you smoked!!   Smoke on

Tried something new to me the other day bought a bag of plain almonds at fleet. Tossed them in a little bit of butter and garlic/salt   then split the batch in half and covered the other half in some powdered hot pepper mix I have. Then put in the pellet grill at 200 for a couple hours. It was great the wife loved the tame batch and the spicy for me was awesome especially with a beer. Didn't last long that's for sure.

I have not, I swear....Why do you ask :)

Bought a pellet grill a few weeks. Not sure what took me so long. I'm still learning how to use it but everything I've done so far has been pretty darn good. 

Took a package of moose out that said "moose loin". It was the whole tenderloin, which I kind of suspected based on the size of the package. Got it thawed, seasoned and on the grill. It kind of got away from me. Got it off and 165 internal and let it rest. A tad over done for my liking but was still very good. It will make a good sandwich for lunch today as well.

brbriar I used the same recipe that someone gave me about a page or two back for whitefish.  200 degrees for 2 hours cooked them a little more than I would've liked, but the flavor was fantastic!  Next time I'll try and get my smoker to a lower temperature.

Had a flop last week, thought id smoke a roast had a ice fat cap on it so I rubbed it down good and let it set over night, next day threw it on with maple for 5 hours, pulled off let it rest, looked and smelled great!  started to carve it and I knew right away  bubble gum!!  uggg some of the ends were okay but was still tough, ended up throwing it in the crock pot were it should have gone, with some onions and water and it was fall apart in a few hours, had it over some mashed taters great flavor. I may try it again with a longer smoke time, on low or medium heat. 

A5-  Agree brisket is the best. My favorite smoked meal. Have a 14lb/packer sitting in the freezer and will make it sometime this summer. 

 There is nothing quite like a nice smoked brisket. This was just a small 10# brisket, but it still was great eating! The s.oke time, plus resting, only took twelve hours.

I have smoked white bass in the past. I scale the fish, remove the head and tail, clean the rib cavity well and soak 4-6 hours in the brine mix in the attached photo. Remove from brine and air dry on a rack 1-2 hours until a tacky surface is achieved. Run the smoker at 100-110° 1-2 hours no smoke, add smoke for 2-4 hours then increase temp to 160° and hold with smoke until internal temperature is 140°. Remove from smoker and cool on racks. Place in fridge or vacuum seal to freeze. 

Fishloveme,

What is your brine recipe and can you give the details of how you smoked them?

I usually smoke them whole but would like to try just the fillet. Thanks

Smoked white bass this morning.  Only took two hours to smoke them.  First time trying white bass.  The outcome is they're good!

For what it's worth.....fleet has pellets on sale starting tomorrow. 6.49 for a 20lb bag of bear mountain pellets. I've used these for a while and like the results and for 6.49 a bag not to bad. If u watch sometimes they have an extra 10% off so u can double up on savings.

AO

If anyone uses a pellet grill Menards has a great deal on their Pit Boss Competition pellets.  They're about $14.60 per bag but you get the 11 percent rebate and a $3.00 rebate - net is under $10.00 for a 40 pound bag.  I bought 3 and might go back for 3 more.  Much better than $20.00 for the Traeger pellets.  I've been using the Pit Boss pellets with no problem in my Traeger.