- Jan 14, 2015
- 1
- 10
Hi,
I'm Greg and I live in North Western PA. Although I'm not new to smoking, I've been around it all my life, I've always been "old school", meaning hardwood coals and/or charcoal. This is my first electric "programable" smoker. And because I've had a charcoal smoker, I've been reluctant to use it to its full potential, due to the amount of "baby-sitting" involved.
We received it as a gift and with our weather lately, I've only had the chance to season it and this afternoon I used it to smoke trout that I had caught last season and frozen in a block of ice to prevent frostburn, it's the only way to go ... Gosh ! It was delicious.
I wasn't as successfull this falls salmon season in upstate NY , but we've decided that I have to go at it with a more concerted effort next fall. A simple brine of water, salt, brown sugar, onion powder, garlic powder, pepper and alspice was all it took, and of course apple wood smoke. I've fallen back into love with smoked fish !
I work/own a small blueberry farm and produce market up here and with my charcoal smoker, blueberry wood chunks make an excellent fruitwood choice. But, now I have to improvise a chipper apparatus because I need chips for my electric smoker, not chunks.
With my own programable smoker, now I'd like to try some cheeses and sea salt ... Any suggestions?
Good to be her ya all.
Greg
I'm Greg and I live in North Western PA. Although I'm not new to smoking, I've been around it all my life, I've always been "old school", meaning hardwood coals and/or charcoal. This is my first electric "programable" smoker. And because I've had a charcoal smoker, I've been reluctant to use it to its full potential, due to the amount of "baby-sitting" involved.
We received it as a gift and with our weather lately, I've only had the chance to season it and this afternoon I used it to smoke trout that I had caught last season and frozen in a block of ice to prevent frostburn, it's the only way to go ... Gosh ! It was delicious.
I wasn't as successfull this falls salmon season in upstate NY , but we've decided that I have to go at it with a more concerted effort next fall. A simple brine of water, salt, brown sugar, onion powder, garlic powder, pepper and alspice was all it took, and of course apple wood smoke. I've fallen back into love with smoked fish !
I work/own a small blueberry farm and produce market up here and with my charcoal smoker, blueberry wood chunks make an excellent fruitwood choice. But, now I have to improvise a chipper apparatus because I need chips for my electric smoker, not chunks.
With my own programable smoker, now I'd like to try some cheeses and sea salt ... Any suggestions?
Good to be her ya all.
Greg
