Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok here is what I know about smoking salmon. Skip the water when you brine. It just waters the process down. I use a stainless bowl season the fish one layer at a time and when done cover and let chill 13 to 24 hours.
I need to build me another one of these. I had one and left it when I moved. I have a friend that has one in a shed that I can get my hand on. It white in color.
How come they don't have custom grills and smokers here so that we can pick up on new ideas?
I want to build a master smoker that I can travel with that is able to handle large groups and different meats with out waiting on types of meats or foods.
Here is what I was thinking.
Use...
Smoked with apple wood 3 hrs +3 cooking and uses honey and real maple glazed with a hand rub mixed in. Soaked 20 hrs with a cup of salt and brown sugar add with hand rub and maple syrup. Happy Thanksgiving!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.