Recent content by j-cob

Yeah most suppliers stock apple and cherry. Trying to either source my own or buy in bulk to keep costs down, I got the olive wood for free so its something to play with.

Its not that easy to get hickory or alder were I live. Mainly only comes in chips which is not to bad with cooking fish. I try to stay away from chips for longer cooks now though. I scored a heap of olive wood that will be seasoned by the end of the next tuna season so I will try that seems...

Thanks for the feedback, I went with an overnight dry brine 4-1 brown sugar to salt, I am not one for real seafood salty tastes so this worked well. Cooked between 200 & 225. Was suprised how quick they came to temp of 140. The tuna was 1hr 40 and the thin kingfish pieces only took a...

I have tuna steaks and kingfish steaks from a recent fishing trip. I would like to know peoples experience with brining times and how to go about the pellicle/drying part before putting straight into a preheated charcoal smoker. Any advice on this would be great, the pieces are all roughly 2...

I brought a boston butt from costco but i think that will have to wait until next weekend, I do however have tuna steaks and kingfish steaks in the freezer from a recent fishing trip. I just cant get a clear indication on brining times. Any advice on this would be great, the pieces are all...

Cheers for the welcomes, trying to decide what to cook next, thinking bacon but dont know if I want to wait a week to try something new.

I came across a build on this site that I liked the design of, it was actually linked to Pinterest. I built my own based on the design with some minor changes, and flued it in to my carport, finished it off last week, seasoned it Friday and it just made it through it's maiden weekend. Prior...