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.

Hot sticks, bacon and summer sausage I made this past weekend. Still a learning curve with the new Bradley six rack smoker. 

I recently purchased a Bradley 6 rack smoker. It is a cabinet style with a programmable electric element and auto feed wood for smoke. This week is a test run to season it. I have a pork loin I plan to do into Canadian bacon and will be getting a pork belly for regular bacon. Ordered seasonings from PS Seasoning for my venison  (summer sausage, hot sticks, ring bologna and kielbasa) as well as a dry rub for bacon and a brine mix for the Canadian bacon. May try a couple pound chunk of venison back strap with one of those seasoning also. I have found many recipes and smoking recommendations, time and temp, for both types of bacon. Anybody have any advice or do’s and don’ts. I get most all my meat from a local small town grocery store that has a good meat department, know the butcher there. Have already talked to him about getting a pork belly. I guess you are at the luck of the draw on a pork belly if it is meaty or fatty. 

Smoked a Prime rib for bow opener. Always a great meal..Also smoked some bacon wrapped jalapeno poppers for the first time and they turned out great.  Did not add pictures but have also smoked some salmon the last two weeks. Still use a wet brine for my salmon.

I smoked 3 fillets the other day for my buddy. A king, a laker and a steelhead. First time with a dry brine. Was basically the same ingredients and ratios of them. Turned out pretty good! I liked the laker the best and the king the least.

Whole brisket and pork bellies. So good.  Also smoked the rest of my lake trout from last season. 

A mix of fresh hot peppers from the garden. Carolina reapers, ghost peppers, habeneros, jalepeno, chocolate scorpions etc....smoke them for 16hrs to dry them out and give em a lil extra flavor then blend them up into flakes to sprinkle on anything. Turns normal eggs into a spicy treat or a nice addition to pizza.

This brisket yesterday and today. 

First timer.....

Any recommendations for how to do chicken?   I have thighs and drummies.

Salmon.