Recent content by smoke happens

I do a mix of "traditional" wings and smoked wings preparation for a few reasons. One, I like the crispy skin of a wing and think it's really important and secondly my smoker does not get hot enough to produce it but I still love the flavor of a smoked wing. So, my solution is to cold smoke the...

Dave - cruise over the Loup Loup and try Methow Valley Ciderhouse (if you haven't already). Good stuff, they even hop some of their ciders which makes them very yummy.

Leah, Great post! I was in the McLaren Vale region about 3 weeks ago, finished up in Adelaide early one afternoon and snuck a few hours in to tour the area before flying home the next morning. We hit Coriole Vineyards, Hugh Hamilton Wines and Samuel's Gorge. Of the 3, Samuel's Gorge was by far...

What type of smokehouse are you talking about? Will need a bit more info other than "these" smokehouses. What is your heat/fuel source (electric/gas/charcoal/wood) and what is your smoke source (the fuel/smoke generator/etc.)? What is your smokehouse/smoker constructed of (wood/metal/old...

I always clean them and just smoke the fillets. I don't see the point in doing the whole fish, just takes up room in my smoker with food that will not get eaten. I smoke the part of the fish that I'm going to eat and nothing more. Brine for a few hours only (they don't need much) and then on...

Great to see another PNW smoker on here. Can't go wrong with doing some pork shoulder on your first run, pulled pork is always a crowd favorite. Good luck, and welcome!

Chipotle powder works great too

fellow WA smoker!

Same here, about an hour or so south of me there is one but it is much easier to order online. Got an order in yesterday and had free pizza seasoning and a sample of a BBQ rub too, one of the small ones that I can throw in the RV and use if I'm in a pinch. Smiley - be sure not to order too much...

I've always gone straight from the smoke to the heat, never pulled them for later use. I don't see how it would be an issue as long as you only did a short cold smoke and kept them out of the danger zone. I normally smoke for about 1.5hrs and then grill them off to medrare, favorite way to eat...

I use a Billsbumperq on my trailer. It is a grill, bit it has a small enough burner to get very low temps and you can use the AMNPS or tube smoker in it. Had it for 3 years and really enjoy it, plugs right into my on board propane and folds away to the back bumper when in transit or not in use...

I was in the same boat as you when I started really getting into it. Penzy's was suggested by a lot of folks on this forum and I gave them a try, used them ever since. Great selection, good prices and excellent quality. Order it online and it's on the doorstep a few days later, but they have...

Not sure if it was your intention or not, but thanks for the laugh. The comedic irony that you're posting on an internet forum after turning your nose up to "compooters" is hilarious.

Can't you just throw your food into the blender? Solves the problem, now it's liquid