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Recent content by benson56

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  1. benson56

    Beef is dead... say it isn't so

    I'm sure.......current grain prices are good for the farmer but not good for the guy feeding fat cattle.
  2. benson56

    Beef is dead... say it isn't so

    I feel it's more than the cost of fuel. A semi can haul 40,000 lbs in a load. Pork and chicken gets trucked too and it's not as high. Beef is popular and about the only thing a guy can do is go straight to a beef producer and buy direct. Then you either pay to have it processed or do it...
  3. benson56

    Smoke explosions...

    Yes it is a MES. No fan. I've used it alot with pellets and this the first time I've seen it puff like it did. I'll leave the door open until it gets going. Thank you for the help.
  4. benson56

    Smoke explosions...

    So I put some chicken in the smoker and set it at 250*. When the pellets get hot enough to ignite, there's a small explosion and smoke puffs out of the smoker somewhat violently. What the heck is causing this and how do I prevent it?
  5. benson56

    cylinder smoke tube vs amaze smoke unit

    Has the smoke tube become more liked than the maze tray? Seems to be a lot of them on the market.
  6. benson56

    LET'S TALK BRISKET!!

    Thanks for the replies. I had a feeling about that door thermo. Been eyeballing a new smoker but ain't feeling it yet. Probably wait until the Bradley gives up the ghost.
  7. benson56

    LET'S TALK BRISKET!!

    After poring through these pages, I tried my first brisket Sunday. This brisket was from a 4-H beef purchased at the county fair. Should've been good meat. I didn't put rub on the meat and let it sit overnite.  Cut the hard fat off and put on generous amounts of salt and pepper. Put it in the...
  8. benson56

    Smoked red salmon

    I have left the skin on. Still good. I have a personal thing about fish fat though.
  9. benson56

    Smoked red salmon

    ready for the freezer.
  10. 20150305_200100.jpg

    20150305_200100.jpg

    • benson56
    • Media item
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    • Album: Smoked red salmon
  11. benson56

    Smoked red salmon

    Finished product
  12. 20150305_193508.jpg

    20150305_193508.jpg

    • benson56
    • Media item
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    • Album: Smoked red salmon
  13. benson56

    Smoked red salmon

    Those 4 racks of salmon stacked on top of one another in the pic represents $75 worth of filets. 6 lbs, minus skin and yucky gray fat under the skin. Gotta do this right!
  14. benson56

    Smoked red salmon

    Put it  in a dry brine of brown sugar, sea salt, and black pepper for 12 hrs. Rinsed it off, patted it dry with paper towels, put a fan on it for 3 hrs, then let it sit still in the cool basement overnight. Put it in the smoker at 4:00 this morning. Will smoke it until 8:00 this a.m. when I go...
  15. Smoked red salmon

    Smoked red salmon

    • benson56
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