In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

My first attempt at smoking food

Discussion in 'The Smokehouse' started by mike bayerl, Jun 24, 2015.

  1. mike bayerl

    mike bayerl

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    Thanks to all the delicious looking stuff posted on here, I finally tried smoking some fish (short smoke just for flavor) and venison loins (longer smoke) last night. I used my Weber grill, charcoal and red oak jointer/planer shavings from my wood shop. Nothing more than salt, pepper and olive oil. This worked awesome!
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    mike bayerl, Jun 24, 2015
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  2. ironpony

    ironpony

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    nice, sometimes a heat shield helps if you run into burning/drying out.
     
    ironpony, Jun 24, 2015
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  3. TurboDiesel

    TurboDiesel

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    you have some beautiful loins there Mike!!!
    lol
     
    TurboDiesel, Jun 24, 2015
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  4. TurboDiesel

    TurboDiesel

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    I really like the idea of some smoked fish. that might be supper tonight:yes:
     
    TurboDiesel, Jun 24, 2015
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  5. Eric VW

    Eric VW Moderator

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    Yum:drool:
     
    Eric VW, Jun 24, 2015
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  6. prell 73

    prell 73

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    Looks good
     
    prell 73, Jun 24, 2015
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  7. TurboDiesel

    TurboDiesel

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    nope...too busy stacking wood...went to the sandwich shop instead...:rofl: :lol:
    maybe tomorrow
     
    TurboDiesel, Jun 24, 2015
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  8. bocefus78

    bocefus78

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    Looks great! I do loins hot and fast. Never tried smoking one. Front shoulders from deer get smoked whole because I hate deboning them for the little meat you get.
    It makes great pulled bbq meat once it hits 195 internal temp.
     
    bocefus78, Jun 25, 2015
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  9. Daryl

    Daryl

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    You will never go back, Mike. Good job.:yes:
     
    Daryl, Jun 26, 2015
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  10. basod

    basod

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    Putting a water pan under your meat adjacent the charcoal will help keep humidity up in the grill
     
    basod, Jun 27, 2015
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  11. fuelrod

    fuelrod

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    Right on brother! looks good.
     
    fuelrod, Jul 2, 2015
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