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Greenhorn

post #1 of 8
Thread Starter 

 Hello all. I am from Utah, I own a Traeger, and I love outdoor cooking and cooking for small groups of friends and family.I originally found this site, looking for answers on brisket and was pleasantly surprised with the knowledge within this group of enthusiasts, so for that I thank you. I hope to be able to learn as well as be of help to someone in need. 

 

 I "want" to love smoked fish, but have yet to find a way that that I enjoy, so if there are any bulletproof recipes, I'd love to hear them.

 

Thanks a Million!!!

post #2 of 8

Hello and welcome to you.

Remember pictures are good things.

Have fun.

 

            Ed

post #3 of 8
Quote:
Originally Posted by Ajax View Post
 

 Hello all. I am from Utah, I own a Traeger, and I love outdoor cooking and cooking for small groups of friends and family.I originally found this site, looking for answers on brisket and was pleasantly surprised with the knowledge within this group of enthusiasts, so for that I thank you. I hope to be able to learn as well as be of help to someone in need. 

 

 I "want" to love smoked fish, but have yet to find a way that that I enjoy, so if there are any bulletproof recipes, I'd love to hear them.

 

Thanks a Million!!!

Welcome to the group!  I wanted to love smoked fish also, but I love GRILLED fish!  I haven't liked the smoked fish that I've tried.  I also love GRILLED cheese, but I haven't tried smoking cheese!  :30:

 

Mike

post #4 of 8

:welcome1:  to SMF!

 

Glad to have you with us!

 

I just did this salmon a couple of days ago. You can substitute any fish you have on hand.

 

http://www.smokingmeatforums.com/t/249763/saturday-night-salmon

 

Al

post #5 of 8

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

 

 

 

Gary

post #6 of 8
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

welcome1.gif   to SMF!

Glad to have you with us!

I just did this salmon a couple of days ago. You can substitute any fish you have on hand.

http://www.smokingmeatforums.com/t/249763/saturday-night-salmon

Al

What is EVOO and how do you know when it's done? Sorry, I'm completely new to fish.
post #7 of 8
Quote:
Originally Posted by Ajax View Post
 

 Hello all. I am from Utah, I own a Traeger, and I love outdoor cooking and cooking for small groups of friends and family.I originally found this site, looking for answers on brisket and was pleasantly surprised with the knowledge within this group of enthusiasts, so for that I thank you. I hope to be able to learn as well as be of help to someone in need. 

 

 I "want" to love smoked fish, but have yet to find a way that that I enjoy, so if there are any bulletproof recipes, I'd love to hear them.

 

Thanks a Million!!!

 

Welcome to the Forum !

Great bunch of folks here, use the search function on the Forum for some Fishy ideas  thumb1%20copy.gif
If its here that search will find it, I have not done fish myself, my Uncle lived in Alaska, and he spoiled all of us by sending us large amounts of Smoked Salmon, and it was so good you could not stop eating it, very rich, but the taste was phenomenal, he caught the Salmon himself and Smoked it on the side of the creek he fished it from, he had a trailer down there in the Alaskan hood hehehe.
From what I have seen, if anyone has done it, someone here has :welcome1:

post #8 of 8
Quote:
Originally Posted by Ajax View Post


What is EVOO and how do you know when it's done? Sorry, I'm completely new to fish.

 

EVOO is extra virgin olive oil. Salmon is done when  the IT is 140 degrees, or it starts to flake apart with a fork.

 

Al

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