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Recent content by Fish'nSmoke

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  1. Fish'nSmoke

    Food Safety News - 02/15/2021.... Victims of 2015 Listeria outbreak involving Blue Bell invited to follow Kruse case

    I worked at the Broken Arrow, Oklahoma Blue Bell plant from 2010-2012 and I'm glad I dont work there anymore. I am still friends with some people that work there still and they were furloughed for almost a year following the outbreak. I forsee this shutting them down for good if convicted. That...
  2. Fish'nSmoke

    Never smoked fish. Need advice

    To answer a question I have a MES 30. Sorry forgot to mention that. I saw where someone smoked steelhead at 200° for about an hour. Was thinking something like that. Does salmon have to be dry brined? Can I put some rub on it and straight to smoke? I picked up some farm raised Atlantic salmon...
  3. Fish'nSmoke

    Never smoked fish. Need advice

    I want to smoke some salmon. Probably hot smoke because I don't want to try brine, wet brine, cure, all that. Ive seen some videos with no brine and some with just a dry brine to great a pelical. (Sp). What temps, rubs, prep is needed for hot smoking fish? Thanks in advance.
  4. Fish'nSmoke

    MES 40 ISSUES

    Thank you. I will do a search for the threads.
  5. Fish'nSmoke

    3D printed steaks

    I was there OIF 3 for a year. We got red bull one for about two weeks and wiped the dfac out and they went back to rip its and power play. That was in Taji. And yay for Amazon jalapeno cheese spread!
  6. Fish'nSmoke

    3D printed steaks

    You are better off for not having it. It was d-diddly-sugsting! I would buy jalapeno cheese spread! Ive bought Rip-Its at the dollar store and it brought me back. The taste of Iraq in a can!
  7. Fish'nSmoke

    3D printed steaks

    I dont remember the numbers but I remember pork rib was in case menu B. Jalapeno cheese spread on the wheat snack bread was the deal! You almost had to use the whole bottle of Tabasco to stay regular, but when you're in the field, not having to dig a cat hole or go behind my truck was a plus...
  8. Fish'nSmoke

    Hey there, new home smoker here.

    Welcome from T-Town Oklahoma!
  9. Fish'nSmoke

    MES 40 ISSUES

    I got a MES 30 for christmas and have had good luck so far. What is the PID mod?
  10. Fish'nSmoke

    3D printed steaks

    To respond to the OP, I would rather eat a printed steak than an MRE any day. I'm an Army Combat Vet and eaten more MREs than I care think about. 2,000 calories in a bag. So much preservatives they can last 3 years in any temp and climate and still be safe to eat. I am convinced that my favorite...
  11. Fish'nSmoke

    Newbie Sous vide questions

    When you say for pasteurization for medium rare is 131° for 24 hours, is that set it at 131° and let it go for that long or once it is up to 131° internal temp cook for 24 hours?
  12. Fish'nSmoke

    I know the concept but know nothing about SV

    Oh. My. God. I've been trying to convince my wife i need an immersion circulator and found some for about $80 on Amazon. Is that price point ok or not worth it and need to spend more?
  13. Fish'nSmoke

    Pellet Question?

    I have peach/Pecan mix pellets i got from Bass Pro. They are Cabelas brand. I got them to use exclusively in a pellet tube and they burn good and put good smoke off.
  14. Fish'nSmoke

    Too many types of wood for one smoke?

    They are peach and pecan mix. They are Cabelas brand. I ordered them off Bass Pro website and had shipped to store. I live only a mile from Bass Pro so it was convenient.
  15. Fish'nSmoke

    Too many types of wood for one smoke?

    Will do! I would make a plan but knowing me, when it's time to start the smoker is when I'll decide what wood to use! But i will take pics for sure!
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