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Recent content by twocubdad

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  1. twocubdad

    Calling all Smoke Hollow owners!

    Best place for barbecue in New York is at LaGuardia Airport -- when you get there find a plane that's headed to North Carolina.
  2. twocubdad

    Making Lox a picture guide.

    Thanks.   So the second batch is in the ziplocs. Very, very good.  I love this recipe!  Two slight modifications -- first batch was a bit too salty for my tastes, so I bumped the desalinization time to two hours.  Using the AMNTS was the other.  As I said, the first batch didn't have much smoke...
  3. twocubdad

    Making Lox a picture guide.

    So salmon was on sale last week and I have about 8 pounds in the fridge about half-way through drying. This is my second run with this method and the first one was great.  My two sons, just home from college, went through the whole 10-pound batch in about four days.  Yeah, it was that good. My...
  4. twocubdad

    Propane to NG conversion

    Called Smoke Hollow which said their smokers haven't been tested for NG so they don't sell NG orifices.  The lady suggested I contact a plumber to make the conversion for me.  So now I've been to two grill stores, the local gas supplier, a plumbing supply house and several hardware stores.  When...
  5. twocubdad

    Propane to NG conversion

    Yeah, it was a pretty short putt to figure out that NG won't light with the LP orifice.  On to getting the right orifice.
  6. twocubdad

    Making Lox a picture guide.

    A 41" Smoke Hollow two door (actually one door, one drawer).  Overall, I've been very pleased with the smoker.  When I get it up and running, put the burner on low then let everything even out, it will settle in at about 220-225.    Hard to complain about that.  But it just doesn't work for the...
  7. twocubdad

    Making Lox a picture guide.

    Just finished packaging six pounds of salmon made with the above process.  EXCELLENT!  Good and salty and the texture is like butter.  Only issue I had (other than my family will devour six pounds of lox in half the time it took to prepare) is that I really couldn't get the smoke on as much as I...
  8. twocubdad

    Propane to NG conversion

    Looking to convert my 44" Smoke Hollow to NG and have a question: Why can't I run NG using the propane orifices?  Will that not reduce the BTUs and help with the bottom-end temps?  Or will the gas flow be so low it won't light/stay lit?
  9. twocubdad

    Calling all Smoke Hollow owners!

    Rookie question -- why is this an issue?  I've read where Thin Blue Smoke is ideal, but why?  Wood chips are cheap enough/free and billowing columns of smoke from my cooker is a rather satisfying sight.  Besides it makes the Good Ol' Boys in the neighborhood jealous and annoys the idiots.
  10. twocubdad

    Decided to settle the salmon battle on my own. Not sure I did...

    Ummm, Harris-Teeter?  Vacuum packed in blue plastic? I honestly didn't pay attention.  Fairly dark pink/reddish flesh rather that a lighter orange.  I think wild-caught.
  11. Decided to settle the salmon battle on my own. Not sure I did...

    Decided to settle the salmon battle on my own. Not sure I did...

  12. twocubdad

    Decided to settle the salmon battle on my own. Not sure I did...

    A newbie here, got my Smoke Hollow gasser back before the holiday and I've yet to smoke the same thing twice.  Ribs, brisket, shoulder, chicken, jerky, turkey and last weekend, salmon.  I'm very happy with the smoker and food has generally been very good.  For the few problems I've had (chicken...
  13. IMG_3748.JPG

    IMG_3748.JPG

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  14. twocubdad

    Rookie Question

    A labor-saving trick I learned cleaning and seasoning piles of cast iron with the Scout troop, is to use cooking spray to coat the surfaces.  It's like using a can of spray paint.  The cheap stuff (canola oil) works well.   On the cast iron I've also used the Pam for Grilling variety which is a...
  15. twocubdad

    Calling all Smoke Hollow owners!

    Thanks.  I like the potato idea.  As a side benefit you get a little happytizer before dinner.  My thought was to use a cork which has similar advantages.  :-) Try filling your terra cotta pots with sand.  Sand holds heat FOREVER.  I found this out the hard way teaching Dutch oven cooking to a...
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