Smoking Meats what a treat (pic heavy)

For father's day I received a new smoker. It is much larger and more efficient than the little one I had before.

My son helped me assemble it (watched and talked while I put it together mostly).

I picked up a whole chicken and a six pack of quail to start with.

I used hickory chips on the chicken and quail. Just imagine the quail in the picture as little tiny chickens.

The quail only take 40 minutes to cook. The only problem is that there is only about 3 bites per quail.

My new smoker did a great job cooking these.

I am keeping the videos short and sweet. If you don't have a long attention span feel free to watch a few seconds and move on to the next part.

I find the smoke relaxing and serene to watch.

My neighbor stopped by and said she had just purchased a pork tenderloin and would I mind smoking it today. She said she would split it with me and I was already planning to smoke some beef ribs so why not?

This is one HUGE pork loin!!!!

No telling what she marinated this thing in. Oh well....on the smoker it goes.

Here is my rack of beef ribs:

The butcher had cut it in half lengthwise to make it more manageable. I marinated it over night in some good spices and apple cider vinegar.

She is really smoking now.....almost up to 225f. CAN'T look inside because

"if you're looking...it's not cooking"

Should have some results in 3-4 hours on the loin and 4-5 on the ribs at somewhere between 200f and 225f temperatures.

I will do an update later on the ribs and pork loin with pictures of the final products.

Since it is nearing lunchtime here I will post.