Surf and Turf

Discussion in 'Pork' started by duffman, Oct 5, 2015.

  1. To mend my broken soul after the Husker game Saturday I smoked a surf and Turf Sunday afternoon. I ran the WSM at about 230 for the majority of it.

    I did a almost 3# salmon. I used a fish cure on it for about 4 hours then smoked it for about two. It is all getting cut up and froze. Some going to my mother in-law and the rest going to my Dad for his birthday at the end of the month.

    I also did a rack of baby backs. I used some Famous Dave's rib rub I got at the store. It was ok but a little sweet for my taste. I had it on the smoker for about 3.5 hours.

    All in all the fresh air and smoke helped clean the stench of the game off of me.

  2. mummel

    mummel Master of the Pit

    Looks great!  Ive heard some guys here complain about fish and meat in the same smoker.  Do you ever have any residual fish smell?
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great!
  4. I do fish and red meats and white meats in my same smoker... never been an issue. I do put foil below the fish to catch and drips, same with my other meats, so I'm not too sure if that makes the difference or not.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Ribs & Fish look Great !![​IMG]

    Nice Jobs!![​IMG]

    I Agree----

    I did 8 full smoker loads of Hard Smoked Salmon in a couple months in my old MES 30, and never noticed a problem with any of my other red meat smokes after those.

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking smoke!

  7. duffman looks like a great smoke, and yes i am mending after the georgia and alabama game myself.


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