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First Smoke

post #1 of 6
Thread Starter 
Well,finally got to play with my new 36" vertical gas smoker.I'd like to thank everyone who has answered my questions and everyone elses,as I spend a great deal of time reading old posts.Thank you !

1st up was smoked salmon,brined overnight w/ basic salt and brown sugar brine.Smoked w/alder wood.came out very good ,but lightly smoked.After air drying,went right to smoker ( should have put back in frig to 40 degrees) for a little more smoke time!or maybe using apple wood next time.However,still pleased!

Next up was 10lbs of chicken thighs( why 10lbs for 2 people....i dont know....because i could and they were cheap...lol)anyway can take some for fathers day.Brined first 5 lbs for 2 hrs.then air dried in frig overnight w/ rub.Came out excellent ! the next 5 lbs was a bit of an after thought.Had some extra room in smoker ,so why not!Not brined and quick rubbed.Those took about an extra 45 min to cook and were not as moist or flaverful,but still very good.chicken was smoked w/ applewood.Time permitting I will always brine !!!

Skin came out ok on air dried chicken,not so good on the fresh.We dont really eat the skin anyway( unless its very good! ).Does anyone take skin off prior to smoking,or do we need it to render fat? any opinions?

Anyway sorry no Q view available( till momma makes room on the memory card...thinks I crazy for wanting to take pics of smoker and food) but should have it soon,both meals were definatley q view worthy.

So a very big thank you to ALL ! ,could have never done it SO well without you! Now you're stuck with me, I'm hooked! ( 4 lds of ribs and a 5 lb pork shoulder in the frig on deck !)
Well its late here,and everything is cleaned , Good nite everyone,and Thanks again !Smoked salmon eggs benedict in the AM !
post #2 of 6
You need it to keep the juices in whether or not you eat the skin. Just MHO.
Others may have a different idea.

Hopes this helps.
post #3 of 6
skin on all the way, i also feel it retains moisture...
post #4 of 6
Congrats on some good sounding smokes.
Skin on for me too then on a hot gas grill for a few minutes at the end of the smoke to crisp the skin
post #5 of 6
I keep the skin on to help slowdown the meat from drying. When I want crispy skin, I start at 450 for 1 hrs. theb drop to 350 till done. No need for low & slow on chicks, better to get them out of the danger zone as soon as possible.
post #6 of 6
Great sounding smoke
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