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.

Just put a rack on the smoker. I'm using a charcoal smoker. Gotta babysit a little more at 32 degrees outside. 
Happy New Year everyone!!

I have smoked numerous prime ribs. If frozen, let thaw in fridge for a couple days before the smoke. For seasoning I use a brand called Jim Baldridge/Secret Seasoning (can buy on Amazon). Have also just applied salt/pepper/thyme/roseamary etc. Your preference.  I smoke at 205 until the meat hits 127-130 degrees (medium rare). Usually takes 4.5 to 5.5 hours in my smoker. I will then put under the boiler in the oven for a few minutes to crisp up the fat cap. Always turns out great and as good as any restaurant prime rib I have ever had.   
 

Anybody have a good recipe for standing rib roast or prime rib if you wanna call it that thanks

A little late in posting. Did up some venison a week ago. Summer sausage, hot sticks, kielbasa and bacon from ground meat. 

Smoked 3 racks of baby back ribs on my Traeger yesterday.

Turned out,& tasted great! Vacuum packed four, 1/2 rack ribs dry, for my winter dining pleasure.

1) pre smoke

2) 3 hours into smoking process

3) post smoke (6 hrs total)

Over the weekend I tried to smoke a meatloaf with some venison and ground pork. I made a number of mistakes.  The pork did not mix in well with the ground venison. It stayed in clumps. I should've broken it up more because when we were eating it you could tell where the venison and the pork was. It did not stick together well.  As I sliced it it broke apart. I'm pretty sure this is because my heat wasn't high enough. I struggled keeping my smoker grill above 300 degrees.  I should've used my other grill that I can get a higher temperature. Had some good smoke flavor to it, but I wasn't able to finish it on the smoker. I had to bring it in and bake it in the oven for about 15 minutes to finish the meatloaf. Good flavor, but not one of my best meatloaf I've made. 

A couple racks of baby backs. 

Looks delicious birdboy……coming over ;)
Smoked a Mountain of my 3rd generation homemade Polish/ Kielbasa recipe, + a few smoked cheddarwurst.

Did a full 18 pound Wagyu grade brisket recently. 12 hours on the smoker and finished in a giant foil “envelope” until it reached 210 degrees. Rested an hour. Sliced like butter. Scratch made rub an BBQ sauce and coleslaw. Unreal. 

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!