The Smoker will be Fired Up Tomorrow

I haven’t used my smoker in over a year so decided it was about time to clen it up & put it to use as something more than a dust gathering box. It’s an electric Bradly that has a feeder/burner that uses round wood briquettes. U have maple & hickory but haven’t decided which to use.

I have rubbed seasonings into all the meat which is now sitting in the fridge for smoking starting tomorrow morning.


2015 New York Wild Turkey Breast.


Coated with Tone’s Cajon Seasoning.



Pork Loin


Coated with Grill Mate’s Memphis Pit BBQ Rub.


Bottom Round Roast


Coated with Grill Mate’s Brown Sugar Bourbon Rub.


Chicken




Coated with Grill Mate’s Tennessee Smokehouse BBQ Rub.