Yep- pretty busy- I know, hard to believe.... other things need taking care of besides smokin' and eating! Thanks for all the hellos.
I seasoned my #2 the day after it showed up- fun unpacking, setting up, and watching smoke appear out of the hole for the first time
I actually tried some salmon first. Came out very well, although I think I'll cut back on the amount of wood next time. If anyone wants to chime in about Salmon- I did a brine, and let it sit out for a while the next day before smoking it. But I couldn't tell that it ever developed the pellicle. I also thought it was a little saltier tasting then I'd like, which I assume comes from the brining. Anyone try smoking salmon without the brining step? I'd be tempted to try that the next time, to see what the difference is.
But.... on to meat. Today, I am trying my first Boston Butt. Still at least a few hours to go I'd say- but definitely looking forward to the end result of this! I'll let you know how it turns out.
Been great reading through information on the forums.
