I volunteered/was asked to smoke some meat for Midsommar. In Finland, fish is really the only meat (mostly) that is smoked in this way. So, we decided to smoke two whole chickens and four pork tenderloins:
Keeping an eye on things in the homemade smoker:
The cold and fog didn't last all day, but it was interesting to see how quickly and thickly it came in:
Roll Tide!
Lookin' mighty fine!
The chickens turned out particularly well. The pork was a bit dry, but not too bad:
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