[Pollard]

Just added a couple of things to my to do list. Cut some dry hickory. Smoke some meat.

I had been thinking of beef liver a few minutes earlier, unrelated. After the smoke meat item, I thought hmmm.

Yep it's a thing. Our predominant tree here is Post Oak. I've been using it to start up but then swap to hickory or cherry but never smoked with it. Guess I'll try it.

No smell of cooking liver in the house. Milder flavor. Slaps some bacon strips on them. Good to go. We're not huge on pork so those butt roasts are out so I'm always looking at smaller meats to smoke. I like ribs, the boy not so much. Tri Tips are supposed to be good. Salmon of course. I used to smoke whole chickens so throw one of those in there. Big pot of beans in the vertical smoke chamber. I don't have a beans recipe yet but even everything else all at once would make it worth the effort that firing up and running a real wood fired smoker takes.

Time to fire up the Durango Light 18 and make a couple of week's worth of meat.

[Diana in Wisconsin]

That is one fine lookin’ Moonshine still, Paw! ;)

Beau is heading back up to Bear Camp this week. I am MAKING him take all of the saved ‘random body parts’ from the freezer (livers, hearts, tongues) that he has been saving to give to the dogs for extra hunting energy.

He has yet to use his new smoker - and there is a ton of fish to smoke. I, too, hate the ‘cooking smells’ that frying fish leaves in the house for weeks. Ugh. Also, IMHO, the only GOOD fish is a fish in a Fish Taco. :)

I wish I liked fish more - I know it’s good for me. I did absolutely LOVE the Haddock he brought home from Alaska. I think more than anything it’s my fear of a fish bone stuck in my throat. A Fish Taco has never tried to kill me! ;)

[FamiliarFace]

QUITE the setup!! You could go whole hog on that smoker!