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post #1 of 12
Thread Starter 

My names Zach I am 27 from Minnesota I would say I am a beginner when it comes to smoking. I have been grilling since I was 10 when my dad showed me how to use his weber charcoal grill then he bought a weber genesis as well so started using that. He hated when I moved out as I would grill 2-4 times a week testing different recipes and meats. Now I grill on a Kenmore elite and a weber charcoal. Almost pulled the trigger on a Pit boss 440d ( ace hardware had it on sale for 299) but decided to pull the trigger on a MES sportsman elite 30. I was sick of making venison jerky in the dehydrator.


I just got it almost 2 weeks ago so far have made

3-2-1 ribs

Cherry wood smoked snow crab and lobster

Smoked Salmon dip (turned out awesome)

Venison jerky ( didn't marinade long enough but still turned out not bad)

I have some pork loins I am going to do today.


I cant wait try


Pulled pork



Salmon without making dip I need to get rid of my salmon I am going to Alaska for 10 day in July to fish and still have some left over from 2 years ago

That's all I suppose

post #2 of 12
Thread Starter 






post #3 of 12

Welcome to SMF!


Sounds like you have a plan.


I'll give you my address & you can send me all the salmon you want!  :icon_biggrin:



post #4 of 12
Welcome to the group! I'm intrigued by your smoked salmon dip, would love to know your recipe.
post #5 of 12
Thread Starter 
12 ounces smoked salmon, roughly chopped
8 ounces cream cheese, warmed
1 cup sour cream
1 cup mayonnaise
1 teaspoon Tabasco sauce
2 cloves garlic, finely minced
1 bunch green onion, finely chopped

I quadrupled the recipe for mine though. And I used chipotle Tabasco sauce and didn't measure I added last and kept adding and mixing untill I was happy.

For the salmon I used sockeye smoked with cherry wood mixed with a little hickory at 210 pulled with a IT of 150
post #6 of 12
Thread Starter 
Salmon was soaked 1 cup soy,1 cup water 1 cup brown sugar 4 tbl garlic powder 2 tbl onion powder overnight
post #7 of 12
Sounds awesome, I will have to try it. Thanks!
post #8 of 12
Thread Starter 
Oh I put a little McCormick lemon butter in it too but it didn't really change the taste so I'm not even going to waste my time this that. Next time I may cut down the mayo to make it a little more "fishy" flavor
post #9 of 12

Welcome to the forum Zach!  Nice smokes!  points1.png



post #10 of 12
Great to have you join us Zach and good looking salmon... welcome from a neighbor a state to your west!
post #11 of 12
Thread Starter 
Thanks mossy I like you as neighbors you give us devils lake!
post #12 of 12

texas.gif  Good afternoon and welcome to the forum, from a warm sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


Dang, that's a meal



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