Recent content by nellyo

Hi. I need an advise on how to best smoke pork and beef so it would taste good next day. I need to serve lunch for a crowd but I have to cook the meat day before. I have an electric smoker. Any tips would be greatly appreciated. Thank you very much!

I find helpful to wrap the brisket in foil somewhere at half point mark. Maybe after 6 hours of smoking... I think brisket tend to dry up especially especially the store bought trimmed once

Hi. I just saw your post. I have an electric smoker and had successfully smoked chicken many times. I start with organic chicken, usually brine it in water/salt solution overnight and then butterfly it, seasone it really well and smoke on 250 with applewood chips. I usually add chips several...

Wow! Such a great advises! Thank you very much! I brine the salmon usually, but for Mackerel, after cleaning it, i lieberaly rub it with mixture of kosher salt and a bit of sugar. I live it on the fish for about an hour and rinse thorough, dry it and than put it in the smoker. I do like the...

Thank you very much gentlemen for your replies. Here is a bit more details. The fish is Mackerel, it's a fatty fish, I and many of my friends like it smoked. This time around was my third time smoking it. I put fish in the electric smoker with the temp set at 145F overnight for 6 hours. So I...

Question: if the smoked product (fish in this instance) doesn't look as it had enough smoke on its surface, can I put it back into a smoker after it cooled down? I smoked some fish overnight and in the morning, it looked as it could have stayed in the smoker with added chips a bit longer, but I...