Firing up the smoker today

[Eugene]

Todays smoke: beef roast, chicken, pork loin for Canadian bacon, shrimp, and lobster.

The pork loin has been in the cure and brine for 7 days. Chicken and beef in a brine for 2 days. No brine or cure on the shrimp or lobster.

Will put a rub on the chicken. Lobster brushed with butter and lemon during the smoking process.

Takes a lot of time to make great tasting meat, but well worth the effort. The shrimp may take around 15 minutes, the pork loin and beef roast 6 to 8 hours to smoke, so this is pretty much an all day process.

Sounds like a lot of meat and takes a lot of time. Ya, but, really tastes good. And if I'm going to fire up the smoker, smoke a lot of meat.

[Slim140]

If I lived closer I’d come help you.........eat it

[Indy4570]

hmmm,,what time is dinner? ( I don't want to be late!)

[Stanton]

Sounds tasty, Eugene. Not knowing quantities, how long will you be eating on this? A week? Or will you eat some in the next few days and freeze the rest?

[Eugene]

Sounds tasty, Eugene. Not knowing quantities, how long will you be eating on this? A week? Or will you eat some in the next few days and freeze the rest?

This time there is about 30 lbs. of meat to be smoked. Going to get started in a few minutes.

Lobster was on sale. Will get eaten today. Shrimp will get snacked on.

Daughter from Iowa is visiting. Son who lives near by will be here to help. The smoked meat will be divided up between my son, daughter, wife and I. Some will get frozen.

Bought half a beef last week. Daughter will be taking some back to Iowa.

[Stanton]

What a great dad you are! Hard to beat smoked meat!

[John *.?-!.* cub owner]

Are you going to have a batch ready for me to fill up on when I come by heading to MidMo?

[Eugene]

Are you going to have a batch ready for me to fill up on when I come by heading to MidMo?

John. After being divided up, I'm pretty sure there won't be any smoked meal left by Midmo Cubfest time.

Larger pieces of meat have been in the smoker for 7 hours and about ready to remove.

Daughter and son are getting the lobster ready to smoke. The lobster should take about 20 minutes. Will put the shrimp in about 10 minutes after the lobster.

[John *.?-!.* cub owner]

You can always do another batch closer to time.

[Eugene]

Meat is out of the smoker. Son and daughter are slicing up and packaging the meat.

Taste test, very good.

The entire process took about 10 days. Time wise, actual hands on time 2 to 3 hours.