I’ve been working a lot of overtime and have not had time
to do a smoke for a while.
Now on 3/24/13 we went shopping and found salmon, pork
butt, chicken thighs and hot Italian sausage on sale at Fry’s Foods (Kroger).
8.24 lbs. Pork Butt Roast – Smothered in Bill Johnson’s
BBQ Sauce
4.75 lbs. Kroger Chicken Thighs – Smothered in Bill
Johnson’s BBQ Sauce
2.46 lbs. and 2.30 lbs. Atlantic Salmon skin on fillets –
no salt or seasoning
10 pack Hot Italian Sausage Denmark Foods from Phoenix,
AZ
I started the pre-heat at 4:00pm set at 225*F.
At 4:30 I put everything in, left the vent closed and
added two trays of Cherry Wood Chips.
At 6:45 I pulled the Salmon and removed it from the skin. I forgot to salt the Salmon, but it came out fantastic. I guess Wild Salmon must have salt in the meat. The picture colors did not come out correctly it has pink meat.
At 7:30 I pulled the Chicken Thighs and Hot Sausage. The
Pork Butt is at 140*F per the wireless probe.
At 9:30pm the Pork Butt had been 170*F for ½ hour. I pulled
it and turned off the smoker.
