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  1. jwill340

    Never smoked fish. Need advice

    I've smoked salmon several times in my WSM. The type of salmon makes a big difference in the end result and I actually like the cheap farm raised atlantic salmon for hot smoking. It tends to have more fat and doesn't dry out as easy to me. I have always brined the salmon for at least a few...
  2. jwill340

    Hello from Southern Maryland

    Thanks for the warm welcome guys! Gary, I spend a good bit of time in East Texas. My wife is from the Longview area.
  3. jwill340

    Crispy chicken skin after rest period?

    Thanks for that advice JJ! That's what I determined made most since to me, but I just needed confirmation. I appreciate your help!
  4. jwill340

    Crispy chicken skin after rest period?

    I haven't been able to find a definitive answer to this so I'm hoping for some help.  I'm able to achieve a great tasting smoked chicken with nice crispy skin.  The question that I have is how do you maintain a crispy skin while allowing a rest period after removing from the smoker?  To me there...
  5. jwill340

    Hello from Southern Maryland

    My name is Joe and I'm from the Southern Maryland area, right across the Virginia border.  I purchased my first smoker, a WSM, about 7 months ago and I've been enjoying using it every since.  I've been regularly smoking chickens and have done a couple of briskets and a Boston butt.  I'm...
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