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Recent content by T3660
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I would just cook them in your smoker till they are done and have that jiggle to them. Wrap and let cool. After that refrigerate them and warm up to serving temperature the next day
I have renters insurance but they didn’t want to cover it under that. They said they would classify it as a rv because it is mobile on wheels like a trailer
I know this is a stupid question, but does anyone carry insurance on their smoker? I made a large investment on a large smoker and would die if it was stolen. Just wondering
My smoker wasn’t set up that way. I have a large oil drum with an internal firebox. I have no water pans and the fish slime was dripping in the bottom of my rig and formed a hardened fish slime crust. After the 3 smokes afterwards it still had the wonderful aroma of fish.
One year I had very much salmon fillets and ended up smoking 70 pounds of fillets over a weekend. I was mad after that at myself because I had to clean all the seasoning off my Pit with oven cleaner. After 3 cooks I couldn’t get that flavor out till I stripped it down. Then again with that...
I personally don’t like using my meat smoker for fish. I have a separate smoker for fish. You could use your meat smoker for fish but you would have to really clean it out after use.
just picked up a prime packer brisket for 3.29 a pound. Also grabbed a pork belly. Making me some brisket and pork burnt ends for the football games tomorrow. On the pork burnt ends I’m going to put on a honey/Michigan maple syrup for the glaze. The brisket will be inject with a little bit of...