Howdy folks;
This last weekend I've joined you in the CS family, and I love it. We purchased a 008 smokette at the firey foods show in Albuquerque, got it last week, and immediately put it to work. My wife and I catered the installation dinner at our Elk's lodge, served about 120 people on Saturday. The highlight was smoked beef sandwiches & smoked chicken quesadillas. Never saw food move so fast! Anyway, we got our smoker on Tuesday, I seasoned it Wed, and on Thursday smoked 20 lbs of top round (london broil)using the recipe that Tom posted, then about 15 lbs of chicken breasts. Sliced the beef thin, made up some sauce, and it was outstanding! The chicken was also great - stayed nice and moist, with a really nice light smoke flavor. Used hickory for both.
Oh boy, this is gonna be fun!
dan
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