Proud new owner of a "real" smoker.

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gran torino

Newbie
Original poster
Dec 13, 2012
8
10
Northern Arizona @ 7,000 Ft.
What a wonderfully deep site you have....!!!!

My wife  treated me to a new smoker to cook christmas dinner in. I had many questions and found many answers here, thank you all for your informative posts...!!!

I'm going to play with some salmon this weekend, to see how it holds temp.

Oh it's a Smoke Hollow gas burner, I've played with it every night this week learning what it can & can't do..!!!

Again, thank youfor this site.

Dave
 
Welcome to the SMF family!!! Don't hesitate to ask any questions you may have...searching the forums for answers is not always easy. Be sure to browse through the food safety forum, as cooking low & slow brings new challenges. If you want to smoke birds, don't be afraid to yank the chamber temps into the 300* range, as the skin won't crisp up much below that unless you have a few tricks up your sleeve. I love gassers for getting a high temp at the twist of a knob.

Oh, I noticed you're @ 7K elevation...5K myself...cooking @ elevation (as you probably already know) takes a bit longer, or a bit higher temps than sea-level chefs would use for recipes developed @ sea-level.

Have fun with that new rig and enjoy the forums!

Eric
 
Eric,

I looked at your post of the ribs & roast, nice pics I could almost smell it from here. I have improvised smoking on a large gas grill for many years, looking forward to a bit more control. The temps up her can swing 50 degrees thru the day, I know it's not a set it and forget it prospect.

Thanks for your reply

Dave
 
Welcome to the SMF Family...Sign up for the Free 5 day eCourse. Lots of good info for Newbies and typing in your smoker name in the Search bar you get this...http://www.smokingmeatforums.com/newsearch/?search=smoke+hollow+propane+smoker&type=all There are a bunch of threads on Smoke Hollow Gassers and Propane smokers in general. Here is a great thread on Smoking Salmon... http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview  And my favorite recipes for Leftover Salmon, if there is any. Good Luck...JJ

Gingered Smoked Salmon Spread

1Lb Cream Cheese...Room Temp

1/2C Mayonnaise

1/4C Sour Cream

1Tbs Soy Sauce

1tsp Hot Sauce...Sriracha (Asian) or other

1/4tsp Black Pepper

1Lb Smoked Salmon...or other Smoked Fish, Flaked

1/4C Chopped Crystalized Ginger

1/4C Chopped Scallion

Process the first 6 ingredients until smooth...

For Fine Spread...add remaining and Pulse to desire consistency...

For Chunky Spread...Fold in remaining with a spatula...

For a Change of Pace!

Substitute... Ginger and Scallons with...

1/4C Chopped Fresh Dill

2T Chopped Capers

2T Chopped Fresh Chives
 
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to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!
 
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