- Jul 19, 2014
- 1
- 10
Hi, Chris from Toronto here. glad to join the forum. I have enjoyed using my 18.5" Weber Smoky Mtn Smoker since my family gave it to me as a Father's Day gift in 2013 . Still have lots to learn, and I am having fun with it.
So far, my biggest success stories have been pulled pork (made from the capicollo or Boston butt) ... a few weeks laterL some mean ribs that everyone seemed to like... then I brined and smoked our turkey for Thanksgiving ... just last week, I tried my hand at Montreal Smoked Meat on a 12# beef brisket point. (my first time using curing salts...)...
I am looking for some good fish smoking ideas,...if someone can point me in the right direction, threads, etc.
So far, my biggest success stories have been pulled pork (made from the capicollo or Boston butt) ... a few weeks laterL some mean ribs that everyone seemed to like... then I brined and smoked our turkey for Thanksgiving ... just last week, I tried my hand at Montreal Smoked Meat on a 12# beef brisket point. (my first time using curing salts...)...
I am looking for some good fish smoking ideas,...if someone can point me in the right direction, threads, etc.