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Xmas Lunch was smoked turkey salad with candied pecans and grapes. Turkey was SV and perfect. Pickled onions could be plated better 😉 Dinner was bits of this and that. Smoked trout spread...deviled eggs with candied bacon...artichoke dip...and a big pot of meatballs (not shown).

Thanks! Potatoes are sliced in a liquid to cook?

I smoked first, but for no good reason. Both ought to work.

@Shelby How do you make those cheesy potatoes?

In the past, I have smoked the yams (in slices) but this year just boiled and added liquid smoke sparingly, salt, a little sugar and enough allspice to give it a taste of something, but not scream allspice. I might have added some lemon juice too. Its a savory dish. My grown daughter squawks if its not there on Christmas. Which is nice.

@GRiker I'm a high end kind of guy and I've never see a place without price tags other than a jewelry store. Good luck with that!

Christmas Eve Dinner...eaten early due to an infant who rules the roost Airedale at the Nativity Smoked yams, roasted broccoli, augratin potatoes, cornbread, tenderloin served with compound butter and sticky toffee pudding

Worth reading... The Best Tinned Fish | Wirecutter https://www.nytimes.com/wirecutter/reviews/best-tinned-fish/ via @wirecutter

First of several meals. Bunch of people arriving for a few days. Salad and one of several trays of cannelloni

Moe is a lucky guy

The smoker has to get to the smoke point of wood...about 450F or so. So if you could isolate the bacon from the heat, but not the smoke...not so hard to do.

I'd say its coagulated gelatin

Yes. Hard to do cheese at 100. Even fish

IIRC commercial bacon is cooked to 56C after smoking.

Was she whooping it up?