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Recent content by buckeyesmoker

  1. buckeyesmoker

    Salmon smoking times

    My thinking, too!! That recipe had just enough to flavor. The hot sauce I use is homemade by a friend, and he puts habanero in it. It's wicked stuff. Horseradish to me is like garlic, if I add it to something, I like to taste it. I'd probably go a little heavier on both.
  2. buckeyesmoker

    Salmon smoking times

    Hey Cajun, I found several that looked good: Recipe-zaar Salmon, Dill, and Cream Cheese Spread Cooks.com Smoked Salmon Dip The one that came the closest to what I was looking for: All Recipes Smoked Salmon Spread So I combined it with some others and came up with this (which I haven't tried...
  3. buckeyesmoker

    First Smoke

    Thanks, cajun. It's a Silver Smoker (added the info to my signature), got a hot spot next to the fire box and needs a heat disperser/baffle plate, plus the chimney could be extended a couple inches down to the added-on upper rack. I've also come up with a simple catch mechanism designed like a...
  4. buckeyesmoker

    First Smoke

    Well, First Smoke is done, and I have been baptized by fire and learned some important lessons. I appreciate the tips and tricks from this forum, and the advice from the Zen Master of SE Ohio smoked meats, roksmith, who granted me entrance to this alternate universe by selling me his old smoker...
  5. buckeyesmoker

    Salmon smoking times

    vulcan thanks for the reply. Now, does anyone have a good recipe for smoked salmon & dill spread? I found some on the Internet, but I'd like to try a recipe from this group first, if one's to be had!
  6. buckeyesmoker

    Salmon smoking times

    Can anyone tell me about how long it will take to smoke 1-3/4 LB of salmon fillets? What I've read so far is that they should smoke at 225-240 until the meat reaches about 165 and is flaky. How long will that take? I'm trying to plan out the times so I have an organized smoke (doing some sausage...
  7. buckeyesmoker

    just checkin' in

    Virgin owner of a used New Braunfels smoker. Sure is a lot to learn! Gonna try to smoke some excellent white brats and chorizo from Milwaukee this weekend. Got some chestnut and apple wood, need lots of supplies yet. ---------------------- Have a good'un Chile Juan Casa
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