Smoker suggestions

[Abalone]

I have a charcoal smoker and I enjoy using it. So far I have done Chickens, Turkeys and most recently Honey Hams. What else is there
to try ? Those hams were really good !

[Don Becker]

Have you ever smoked cheese? Pepper Jack is fantastic. I usually put mine into a (disposable aluminum) small bread loaf pan (sprayed with a non-stick spray). If you like it really well smoked, you can stir it a time-or-two after the cheese is warm-enough to melt - - - - or, at lower temperatures, you can simply use an additional, identical, loaf pan on top and flip it over to get smoke to the other side.

I also like to smoke goobers. For those, and for better access to the smoke, I put them (hulls and all) into a small metal (wire) pan that has lots of holes in the sides and bottom (these are available lots of places but, for example, at Bi-Mart, they're located with the white plastic drawer organizer-thingies - - in fact, that's what these are as well but, they're metal - - - if I was at home, I'd attach a photo . . .

And, of course, I also do my Landjaeger (German hunter sausage) and other venison sausage and jerky and fish.

Don

[Don Becker]

Oh, yes, I've also smoked jalapeño peppers. Don

[brshooter]

Sounds like someone should check out the "Smoke Ring". A forum dedicated to some good eats. Google it for the link.

[STGRule]

Ohhhh and try smoked salt. All flavors. Then use them by themselves on meat or mix your own seasoned salt. Mmmmm.

[pearl]

Sounds like someone should check out the "Smoke Ring". A forum dedicated to some good eats. Google it for the link.

I have gotten a ton of info off Smoke Ring. Also check out http://www.pnwba.com/ for some NW regional information.

And remember the BBQ credo

"Never Trust A Skinny Cook"