Weber Smokey Mountain - do you smoke?

[m8man]

I picked up a nice charcoal smoker and have used it a few times..

This thing is nutz, it can hold 225-250 for 12 hours. it takes about 15-20 mins to dial in your temp with the vents and you are good to go.

I'm wondering if any of you smoke or cook low and slow?.......What are your favorite items?

so far I have done pork butts (for pulled pork), ribs the dry rub type, and last night I did two corned beef brisket points for a deck party.

Basically I think I'm addicted to this stuff.

Over & Out.

m8man

 

[gary_in_neenah]

This is my second year with my Weber Smokey. Mostly Ribs as I'm not a big fan of Brisket. Pulled Pork, Sausage, and Salmon on a Cedar Plank have all come off great. I've done the ribs with Dry Rub (over night) and Sauce side by side so it gives people a choice of trying both. It's all good!

 

[eagle1]

Well on my electric I've done smoked Mac n cheese. Mmm, mmm. Last batch I did I added green chiles for little extra.
I also made smoked baked beans. Large can baked beans, add a cup of ketchup and brown sugar, onion, dry mustard. Little bacon doesn't hurt either. Lol

Check out my thread in off topics "smoked a fattie" for other ideas. Combinations are endless.
Getting hungry just typing this!!!

 

[m8man]

One thing I've noticed is that no matter how much I'm worried I'm messing it up it usually tastes pretty good.

I will scope out the thread.

thanks,
m8man

 

[m8man]

Here are some pics from a recent rib attack i had!