A lil bit of Smoker action this evening:
Around here , we make "smoked salt" when we cook red meats,. Here is the alum foil "tray" with the Sea salt in it:

Side-Fire box with the Apple & some Cherry sticks getting started:

Here is the single rack of pork ribs with "misentery(sp?) " removed, pre-rubbed & set for smoking:

The Ribs & the Venison shish-ka-bobs on bottom rack & the veggie ones on top rack:

Smoker closed & smokin':

Re-positioned everything, flipped, & some moved up & some down:

Smoking again...

:

Another "flip " & Re-position":

Tonites Venison & veggie "ka-bobs" are off the grill & inside for eatin':

Ribs flipped & re-positioned again:

Ribs off & a final pic of the "smoked salt" (crappy pic):

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We ate good on that Venison & veggies ka-bobs & a lil snackin was happenin with them pork rack o ribs.
How you eat tonite?
P.S.- there was some "bastin" goin on in between flips & "repo"s, & obviously some sauce applied...
