Smoke EZ's photostream

Sausage after smoking all afternoon on the dome rack in the Smoke EZ.

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Uploaded on May 2, 2009

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Now you see why the recipes are called Red and Green Chicken.

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Uploaded on May 2, 2009

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For the recipes for Red and Green Chicken, go to smoke-ez.com.

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Uploaded on May 2, 2009

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Oh yeah, it tastes as good as it looks.

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Uploaded on May 2, 2009

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Fish and sausage hung from the dome rack in the Smoke EZ.

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Uploaded on May 2, 2009

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Smoking using the multiple rack positions. If you look closely, you can see the Red and Green chickens cooking on the lower rack.

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Uploaded on May 2, 2009

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Plus the turkey was smoked at the same time as the ham. The turkey sat in the inverted dome rack while the ham basted it from above.

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Uploaded on May 1, 2009

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smothered in black pepper and barbecue sauce, this ham was perfect at Thanksgiving.

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Uploaded on May 1, 2009

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A leg of lamb smoked to perfection. Makes my mouth water just remembering it.

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Uploaded on May 1, 2009

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After a night in the fridge and a day on the smoker, the meat just falls off the bone.

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Uploaded on May 1, 2009

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Four slabs of ribs and a leg of lamb, and that's only using one of the two rack positions in the Smoke EZ. How awesome does that look?

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Uploaded on Mar 14, 2009

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Here's a trick to making a low-temp fire that will last for hours. Stack your charcoal in a ring,...

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Uploaded on Mar 14, 2009

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Hannah puts the final touches on a few samples.

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Uploaded on Mar 14, 2009

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Buddy at a local flea market cooking sausages and bratwurst for a captive audience.

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Uploaded on Mar 14, 2009

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An interesting twist on the traditional cooking "stance" of the turkey. With legs spread...

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Uploaded on Mar 14, 2009

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Jim sent this one in - ribs with a wet smoke. Three hours and two storms into the process.

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Uploaded on Mar 14, 2009

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