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Pacific Northwest

post #1 of 6
Thread Starter 

Hello all, I am a beginner smoker.   I use the Brinkmann Gourmet Electric Smoker (the big red minion shaped type) and have been smoking on and off for about 10 years.  I did a wonderful loin a while back after reading this site and am looking forward to learning more and smoking alot more.  I would love to learn to smoke rainbow trout because they taste good smoked and I don't really enjoy them fried much anymore, just too many bones.  Also I am in salmon country so need to perfect that brine and smoke.  I am doing my first Butt today so I decided to join.

 

Cheers,

Sherry

post #2 of 6

texas.gif  Good evening and welcome to the forum, from an  overcast and warm breezy  day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #3 of 6
Howdy welcome! Lots of good threads on smoking trout and salmon.

I like to use a dry brine. 4:1 brown sugar to salt ratio.

Use the search feature here it works great. Don't be afraid to ask questions.
post #4 of 6
Thread Starter 

Thank you @gary s, we were originally from Texas, so miss the barbecue there.  My mom really loves it!  Smoked my first butt yesterday and pulled nicely.  Thank you for the welcome.

post #5 of 6
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Howdy welcome! Lots of good threads on smoking trout and salmon.

I like to use a dry brine. 4:1 brown sugar to salt ratio.

Use the search feature here it works great. Don't be afraid to ask questions.


Thank you, I look forward to getting it right to preserve some great fish. 

post #6 of 6

I typically use a dry cure as well. once in a while a wet cure is used but that is usually due to having some to make for my salmon.

 

smoking is usually 2-4hrs depending on size. Welcome to the great NW.

 

Tom

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