I dont always think to take pictures. Did a double smoked ham yesterday for supper...turned out good. Slathered in mustard, put a little Oakridge Dominator, and then Secret weapon. Smoked at 300°
After I took off the ham, lowerd the temp to 250° for a whole turkey breast...smoked skinless, seasoned with Oakridge Santa Maria, off the bone and wrapped in plastic.
This afternoon, temperatureoutside is only 37° and breezy. Nice enough to smoke my seasoning turkey pieces that were dry brined last night with Salt Lick Rub.
Then, some Fricks bologna that my co-worker thought I needed to have since he found a deal. Seasoned two with Habanero Death Dust,one with Secret Weapon and one naked. Never smoked bologna before
After I took off the ham, lowerd the temp to 250° for a whole turkey breast...smoked skinless, seasoned with Oakridge Santa Maria, off the bone and wrapped in plastic.
This afternoon, temperatureoutside is only 37° and breezy. Nice enough to smoke my seasoning turkey pieces that were dry brined last night with Salt Lick Rub.
Then, some Fricks bologna that my co-worker thought I needed to have since he found a deal. Seasoned two with Habanero Death Dust,one with Secret Weapon and one naked. Never smoked bologna before
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