Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by anastasia
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I can't find a remote thermometer with a thin enough probe for using in the smoker for (flaky) fish or shrimp. Any help would be appreciated!! :)
Smoked lobster is the BOMB!!!
Good day! I am a Virgin Smoking Meat Forum chic. If cooking could pay the bills, that's what I'd like to do for a living . But alas, I will stick to being a mortician. Yep. I'm the healthy mortician who cooks a lot.
Well, I bought some monkfish & thought I'd see if anyone had tips...
Today I smoked a 2½ lb wild caught salmon that I brined for 7 hrs & cut into 3 pieces.
It was fairly thick for a wild salmon at 1½" at its thickest part.
I have a Cookshack Smoker.
I believe the smoker (weather, etc) makes a huge difference in time for smoking anything but the Cookshack...