Tim, it tasted GREAT - almost too smoky. Yes, there was white smoke coming out like crazy! We used twice as much charcoal as we needed LOL, and I think next time adding the smoking wood in stages will work better.
The venison worked beautifully. Didn't bother even looking at it till the am. Tender and juicy - I'm pleasantly surprised ;) It was maybe a 2 1/2 pounder. Great sliced with mint jelly! Will check out the TBS site, thanks!
Finally! http://www.tudiabetes.org/photo/first-smoke?context=user Used apple wood, and a garlicy rub. Couldn't get it up above 225 without propping the door open, but I expect that'll change with use. It was still going strong when the chicken came off so I threw a small frozen venison roast on it LOL. Don't expect it to cook through, but it should get great flavor!
Badmoon - love the video. You guys are good!!!!! So, the fiddle story goes like this - Started last August and it was pretty frustrating. Turns out the teacher had never told me to tune it between lessons so I was practicing with it out of tune and never really had a solid place to put my fingers. (Now I use a chromate tuner before each practice.) Then I ended up in the hospital for 17 days in December - kidney meds needed adjusting and my electrolytes were all off.
Decided to take a break from practicing and was in the hosp again in March for 8 days with the same problem. My doctor is an idiot. He was on vacation when I was admitted so I got to see the head of the department who put me on an entire different set of meds and things are much better.
I took it out of the case a couple weeks ago and the e string was flopping - not broken but limp. Turns out the tuning peg had a crack in it from the humidity changes and there was also a split in the body seam. Since I am renting it, the shop fixed it in a day and said it happens all the time in this neck of the woods, but to watch for these things as they are more easily fixed early on.
So, I have found a new teacher, hopefully, and will meet with him in a couple of weeks. He is an older fellow, well known in the folk music community, so I hope it works out.
Thanks s much for stopping by.
No I've NEVER smoked, total newbie. I could use all the advice I can get ;) I've been getting a lot of venison, fish etc. from friends. One of them is willing to do the build if he can come and use it. Are we better off just buying one? Your blog is a little intimidating... a whole new language to learn!! Thanks my friend ;)
I've been ordering from them for 15 years. I can't be without their fantastic bbq dry rub, the Galena Street rub. use it on ribs and chicken wings. they also have all the obscure peppers and other things that might be hard to find in a regular store.
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