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  1. Lonzinomaker

    Red Alder for smoking salmon.

    Red Alder gives an mild smoke flavor to salmon. If you have ever had authentic northwest coast smoked salmon that is usually the wood used. Found a source that doesn't seem too expensive, JustSmokedSalmon. Their website also has a lot of recipes to try. I ordered 12#. Shipping was quick...
  2. Lonzinomaker

    Refurbished a Cookshack SM008

    I bought a used Cookshack SM008 last week. Paid $250 for it. It is a small three rack electric smoker. Exterior is sheet steel, interior and top is stainless steel. Sanded quite a bit of the steel down to get rust pockets cleaned out, then primed and painted with high temp black. Interior was...
  3. Lonzinomaker

    Smoked a 7.5# turkey breast for Thurs dinner

    Just took this 7.5# turkey breast out of the Smokin-It #3. Brined in mix of 1.5gal water, 1.5c kosher salt, 2Tbs sage, 2Tbs onion powder, 2Tbs garlic granules, 1Tbs ground black pepper, 1Tbs ground celery seeds, 6 bay leaves and 1.5tsp Cure #1 for 12 hours. Put 4oz of cherry chunks in smoker...
  4. Lonzinomaker

    Hello, I'm a Smokin-it #3 owner.

    Hello, I've been a MES smoker from a generation 1 for 15 years and a Little Chief for 5 years before that. My MES died last fall and I replaced it with a new one from a black friday sale for $79. I have a mailbox mod that made a world of difference in how easy it was to do a cold smokes and...
  5. Lonzinomaker

    Post smoke- do you rub salt on cheese before packaging?

    The question is, do any of you salt your cheese before packaging after smoking? The few times I have smoked cheese, I lightly rubbed salt over it and removed any excess before packaging. My thought is most cheese is given a salt water bath or salt rub during aging to inhibit spoilage so I...
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