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I smoked 4 packs chicken thighs, 3 racks pork ribs, some Italian sausage, almonds, cheddar and mozza.

I might pack away my smoker for the winter in the basement. But now it is warming up I am thinking of smoking else. Our temp was -15C forover a week.

I made 8 racks of ribs yesterday. I am trying to stock up on smoked meat before it gets too chilly outside.

I made the soup. Turned out awesome. I added carrots, potatoes, onions, tomatoes, corn, all locally sourced, close to home or on our travels. Just needed some seasoning salt. I just had to have a cup right away. The rest I portioned for lunches. My ribs, I think I under sauced them, they came out a ...

I haven't gotten to the soup yet. But I have 4 racks pork ribs in the smoker wirh hickory pucks.

I put in a massive sweet onion, 6 carrots, center of a bunch of celery and some bay leaves. I reduced it by almost half. I went to my last Wednesday Farmers Market before heading back to work. So I didn't finish up my soup today.

Making Smoked Chicken Stock. Smells yummy. I am about to strain everything. Pick the meat off the bones and reduce the stock.

I was wondering how to add pictures to posts.

I made Smoked Salmon Nuggets yesterday. They turned out salty, but yummy.

I made Smoked Salmon Nuggets yesterday. They turned out salty, but yummy.

That looks yummy.

I am so thankful I did those 4 chickens. I pulled one from the freezer today, heated it up and served it with a Greek Tossed Salad. Perfect quick dinner, I was canning tomatoes all afternoon.