Recent content by twissted

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 have only used Traeger because I haven't looked for something better. I should!  Living in Omak Washington my options a limited.

Ok...smoke some cheese!

I'll sleep on that!

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. 

Cool how come they don't have a spot for them?

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!

It will be fun to see what foods are cooked here! I love cooking off the back deck!

The question should be do you brine so that it is moist or not and take your chances!

Hey your on to something there...they call that a cold smoker! You smoke fish cheese and just about anything that you want to add smoke flavor with out heat. I can crank it up to bring up the temps. But that is what the hot side is for. Say Cheese :o)

So here is the best way to do a smoker! Then you can smoke, cold smoke and cook. And with a large hopper you can smoke longer with out refilling as much. This box was free made of T6 aluminum and the size I like 36X24X24. 

You could have bought a real nice Treager for that. Why? 

Thanks I have the church X-Mas party next month I will be smoking 4 turkey's and some Samon. Some tried my smoked cheese a few weeks back and I have a order to do cheese also. It will be in hard use soon.

I just added a 36''X24"X24" Aluminum box to get both hot and cold smoke. So I have the best of both! With 8 racks in the bow I can smoke 10 samon at one time.