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Recent content by smoke happens
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I do a mix of "traditional" wings and smoked wings preparation for a few reasons. One, I like the crispy skin of a wing and think it's really important and secondly my smoker does not get hot enough to produce it but I still love the flavor of a smoked wing. So, my solution is to cold smoke the...
Dave - cruise over the Loup Loup and try Methow Valley Ciderhouse (if you haven't already). Good stuff, they even hop some of their ciders which makes them very yummy.
Leah,
Great post! I was in the McLaren Vale region about 3 weeks ago, finished up in Adelaide early one afternoon and snuck a few hours in to tour the area before flying home the next morning. We hit Coriole Vineyards, Hugh Hamilton Wines and Samuel's Gorge. Of the 3, Samuel's Gorge was by far...
What type of smokehouse are you talking about? Will need a bit more info other than "these" smokehouses.
What is your heat/fuel source (electric/gas/charcoal/wood) and what is your smoke source (the fuel/smoke generator/etc.)?
What is your smokehouse/smoker constructed of (wood/metal/old...
I always clean them and just smoke the fillets. I don't see the point in doing the whole fish, just takes up room in my smoker with food that will not get eaten. I smoke the part of the fish that I'm going to eat and nothing more. Brine for a few hours only (they don't need much) and then on...