Brewing Clamper
Well-Known Member
Hey guys & gals, just wanted to brag about what's going in my smoker today... 2 baby back rib racks, 2 whole wild Alaskan Sockeye fillets, two chickens a big o' pork shoulder and some oysters... Of course they all have different cooking times so I'll have to stagger the meat but I should all be done by ~5pmPDT. The pork shoulder's been in there for a while now... all but the fish were rubbed with mustard and dry rub. I still may have some more room... what else can I throw in there?!