Young and Hungry

The Many Ways to Use a Barrel Smoker

After I got my hands on 100 pounds of seasoned hardwoods, I went a little crazy with the smoker over the Memorial Day weekend. I smoked ribs, sausage, and zucchini on Sunday, and the following day, I tried some new items: eggs, bacon (hey, a little more smoke couldn't hurt, right?), bread, cheddar cheese, and pecans.

The last two ideas came from my copy of the new Southern Living Big Book of BBQ, which I stupidly left at work last night. I'll post the recipes for both the cheddar cheese and pecans later today. In the meantime, get a load of all that beautiful wood smoke!

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