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S.E. Florida cracker

post #1 of 4
Thread Starter 
I found this place looking for some general smokehouse construction ideas. I now live in West Palm Beach, Fl. ( Georgia born) and will be moveing back to Ga sometime within the next 6-8 months. I have smoked King fish, rib's, beef, and fowl on a binkman smoker and get lots of at-a-boys but after reading through a good number of the posts on this forum realize that I dont know jack. So, Im going to be looking and learning.


post #2 of 4
Dale, it's funny how folks find this site while looking for something else and decide to stick around. Welcome to Smoking Meat Forum. This site has a way of making us all much better cooks. The willingness of it's members to share what we know-both the good and the bad makes us all a bit better. Sign I once saw said "Learn fom the mistakes of others-you won't live long enough to make them all yourself!"
post #3 of 4
Crockadale, I too am from Georgia, lived there for 30 years before moving to south Florida. Welcome to the Smoking Meat forums. You can learn alot here. What do you do to your kingfish when you smoke it?

post #4 of 4
Thread Starter 
Scott, I usually soak them 12-24 hours in a salt brine into which I add brown sugar and various spices and seasonings to taste. I smoke them with hickory and apple woods. Usually more apple, it tends to give the fish a sweeter smokey flavor.
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