What do YOU smoke/cook in your FE

Beef ribs twice.
25 pound whole pork leg.
butterflied chicken and four greasy burgers.
two racks of pork back ribs.
Roger

Let's see:

brats
italian sausage
tri-tip
chuck roll
hot dogs
baked potatoes
scalloped patotoes
roasted asparagas
ratatouille
leg of lamb

Will think of more later.

RibDog,

Tell me more about the ratatouille and the roasted asparagus! I love both of these but have never tried them in my smoker.

Biscuits, pies, cornbread, pizza, chuck rolls, sausage, veggies, garlic, potatoes, bbq bologna, yams, and just about anything that I need to cook. Got some baby backs going in in a couple of minutes.

Four 12 inch Dutch ovens. Two with pork country style short ribs in BBQ sauce and two with cheesy potatoes. 325 degrees w/lids off.

The strangest thing I have pesonally ate and seen cooked was a Lion loin. It wasn't very good to me. It was cooked in Memphis for the exotic catigorie.

Well now,must be a bunch of yankees on here if ya'll don't do pork butts/shoulders/picnics.

Now that Smokin' is hot with comp pork,he must be afraid to jinx hisownself.

Rather than repeating from above,I'll try to just add a few,and others can do the same.

Ribdog forgot his great Buckboard bacon.

All cuts of turkey
cornish hens
Jerk chicken and pork
many types of raw,or precooked sausage
Breakfast sausage rolls
Carne Asada
Flank and skirt steaks[ for fajitas]
Ribeyes,strips,fillets
Whole beef fillets
Bottom rounds
Assorted hot,and smoked fish
West Ky Mutton
Shellfish
Ham
Pizza
Pinto and baked beans
Pork Loins,and tenderloins
Brined thick porkchops
Meatloaf
Jambalaya
Chili
Tasso

I know from monitoring the forum,that lots of folks get way away from these simple lists.

Hey Tom, I`m interested how you did the flank steak in the fec?
I do them frequently on the grill and would love to know how you enjoyed them off the smoker.
Typically I score the meat on the silver side across the grain and marinate in a oily tariyaki sort of flair for 2 days.
Then grill them on a super hot grill and slice them cross grain in nice 1/4" strips.
We love them.
Roger

Four sides of bacon that I cured, one fresh cured ham, and some brined pork chops.

Ottie

Here's a picture of my FE with 13# of jerky ready to smoke.

Russ,

Where did you get your jerky rods?



Ottie

You can order them thru Cook Shack...that's where I got mine.