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Surf and Turf

post #1 of 7
Thread Starter 
To mend my broken soul after the Husker game Saturday I smoked a surf and Turf Sunday afternoon. I ran the WSM at about 230 for the majority of it.

I did a almost 3# salmon. I used a fish cure on it for about 4 hours then smoked it for about two. It is all getting cut up and froze. Some going to my mother in-law and the rest going to my Dad for his birthday at the end of the month.

I also did a rack of baby backs. I used some Famous Dave's rib rub I got at the store. It was ok but a little sweet for my taste. I had it on the smoker for about 3.5 hours.

All in all the fresh air and smoke helped clean the stench of the game off of me.

post #2 of 7

Looks great!  Ive heard some guys here complain about fish and meat in the same smoker.  Do you ever have any residual fish smell?

post #3 of 7
Looks great!
post #4 of 7

I do fish and red meats and white meats in my same smoker... never been an issue. I do put foil below the fish to catch and drips, same with my other meats, so I'm not too sure if that makes the difference or not.

post #5 of 7
Quote:
Originally Posted by MSUICEMAN View Post
 

I do fish and red meats and white meats in my same smoker... never been an issue. I do put foil below the fish to catch and drips, same with my other meats, so I'm not too sure if that makes the difference or not.

 

 

Ribs & Fish look Great !!:drool

 

Nice Jobs!!Thumbs Up

 

 

I Agree----

I did 8 full smoker loads of Hard Smoked Salmon in a couple months in my old MES 30, and never noticed a problem with any of my other red meat smokes after those.

 

Bear

post #6 of 7

Nice looking smoke!

 

Disco

post #7 of 7

duffman looks like a great smoke, and yes i am mending after the georgia and alabama game myself.

dannylang

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