Al, I seen references to your lox recipe / technique and as I am expecting my amazn smoker any day now, I could use that advice. But unfortunatly, I can’t find it. Can you direct me? While a long time hot smoker of birds, cows, calves, and lambs I have no experience in cold smoking fish. Any guidance, advise will be greatly appreciated. Thanks
Hi Al. Question if I may. I posted the same on one of the threads but I thought I'd contact you direct. I'm thinking of using you IT method for the ribs but I want to ask: If I smoke (Traeger) at 180 rather than the normal 225, do you think the lower temperature would dry out the ribs? I want to try the 180 because with the Traeger, I get more smoke at that temp. Thanks Al
Have you ever tried smokin ribs to an internal temperature of 180 and then holding that IT for some period of time (1 hr, 2 hr, etc) time to see if they are more moist and as tender than bringing them up to 195? Just wondering if you have ever already tried that.
When I open my smoker to put the meat in I lose a tremendous amount of heat. When do I start the cook time? Once it's up to the temp I want, or as soon as it goes in? I'm smoking my baby backs today and am not sure what to do.
Hey yall just got this traeger pellet grill its an older one bbq300 had to free up the auger thats about it oh new hot rod did some chix on it thats it there is no way i am ever cooking on a gas grill again lol need some ideas on some brisket