Recent content by timothybbq

I am using a Traeger Lil Tex to generate the smoke.  I have only smoked cheese so far but I have some plans to do salmon and salt in the near future.   The smoke exhaust from the three little ports on the top right side and some escapes around the door and through the small hole I drilled for...

Thank you, I appreciate your advice.

Here are a few pictures of the cold smoke box I built out of a small trunk.  I attach this to the smoke stack of my Traeger Lil Tex using 8' of dryer vent.  The temp of the smoke has never exceeded 90 degrees F.  I have two racks that rest on dowels and there is room in the box for another pair...

I purchased a frozen whole salmon recently and I have plans to hot smoke 1/2 and cold smoke the other half.  Once thawed should I remove the skin, remove the bones and cut it into fillets or leave it whole with skin on? Any help is appreciated.  I have an annual fishing trip with my brothers...

Hi all, I'm happy to be here.  I joined this forum because I am always looking for new ideas and different types of foods to smoke. I have been smoking on a Treager for 4 years now with great success.  I recently built a cold smoke box to attach to my Traeger for smoking cheese, salmon...

Hi all, I'm happy to be here.  I joined this forum because I am always looking for new ideas and different types of foods to smoke. I have been smoking on a Treager for 4 years now with great success.  I recently built a cold smoke box to attach to my Traeger for smoking cheese, salmon...