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  1. thirdeye

    Brining and smoking salmon

    Despite several "mentions" above, (thanks all for the kind words) I have much more experience with dry curing than wet brining. But I can tell you that both methods rely on four things.... the type of fish, the thickness of the fish, the saltiness of the cure or brine, and the time in the cure...
  2. thirdeye

    How do I learn to be paitent

    Depending on what kind of set-up you are going for, ceramic cookers might seem to be in slow motion (barbecue, smoking, baking), or can go nuclear (roasting or grilling). One interesting factor on some cooks is the ceramic itself. So, even though you might have a handle on fire management, the...
  3. thirdeye

    Master Smoked Sausage Recipie

    Here is a link to a page with sausage basics as well as tips and tricks. At the end is a list of various ingredients and recommended amounts to use as a starting point. This is really nice when you want to tweak a recipe, substitute one ingredient for another ingredient, or for reverse...
  4. thirdeye

    The Fishin' Season is Open at Lake Sam's...

    This POST has the link to my cookin' site and my technique. I've used it for trout, steelhead and salmon for many years. The main difference in the cure time and smoking time is the thickness of the various fillets.
  5. thirdeye

    The Fishin' Season is Open at Lake Sam's...

    ... Sam's Club that is, and I'm smokin' my first batch of dry cured steelhead trout for 2025✔️. About 6 hours in the dry cure. Rinsed and re-seasoned with white pepper, black pepper and garlic powder. SmokerCam view after an overnight rest. Outside temp 25°. Still using my stash of A-Maze-N...
  6. thirdeye

    Temp at which meat stops accepting smoke....

    One thing that non-judges don't realize is that most judges spend about 3 or 4 seconds before scoring, and part of that time is verifying that a legal garnish is used. That said... most seasoned cooks will have a well planned arrangement, some even repeat the same arrangement all season. Now...
  7. thirdeye

    Temp at which meat stops accepting smoke....

    In KCBS competitions, judges are taught to (and instructed to) not consider a smoke ring in appearance judging because they can be artificially produced by using things like Cure #1, Tender Quick, celery seed, etc. Appearance scoring is based solely 'eye appeal', and how appetizing an entry...
  8. thirdeye

    Temp at which meat stops accepting smoke....

    That is one of the most asked questions in barbecue circles. People running stick burners will often aim for little or zero visible smoke. The only charcoal cooker that I burn full size chunks in are my drums, and they have huge fire baskets. For everything else I split chunks down, and in my...
  9. thirdeye

    I'm starting a search for old school "real" jalapenos.

    Mrs ~t~'s Green Chile recipe (using 5# of pork butt) has bell pepper, poblanos, Anaheim, and serrano chilies. The amount of serranos is a variable from 4 to 24 and is used to regulate the heat.
  10. thirdeye

    Happy New Years

  11. thirdeye

    Merry Christmas everybody!!!

    I'll see your Pierogis, and raise you some potstickers. Happy Holidays....
  12. thirdeye

    Merry Christmas everybody!!!

  13. thirdeye

    Carving prime rib, etc.

    When doing my largest prime rib cook, I removed all the surface fat, and they came out great. Tying helps with even doneness. Yes, I cut the ribs off myself and leave them meatier than most back ribs you buy at the market. This a 4-bone rack. And for me take about 5 hours total, which...
  14. thirdeye

    Cold Smoker build assistance

    Here is a similar design. I bet you need more intake on your smoke generator, and maybe some exhaust vents on the sides of the smoke chamber.
  15. thirdeye

    Country Style Shoulder Ribs or Thick Pork Steaks?

    That's a good way to put it. I use the short blade more than the long one, and install it for a 'pull cut' instead of a 'push cut'.
  16. thirdeye

    Christmas rib roast: smoke or no smoke?

    Heheheee. I was. I'm around 15 years into cooking on drums and totally love the 'open pit' set-up and flavor. Hanging various meats is an option you can't do on other cookers. And cool smoking too
  17. thirdeye

    Christmas rib roast: smoke or no smoke?

    Me too. By low-n-slo, I cook a prime rib in the 225° range.
  18. thirdeye

    Highest internal temp you have taken a brisket to and it still be good?

    That's an internal temp? I live at 5400' and water boils at 203° at my hours. So, even when I do a pressure finish on a pastrami (and not a steam finish) my internal might be 205° +/-.
  19. thirdeye

    Pastrami briskets smoked with oak wood

    Boy, you went all out on this cook 👍. Looks wonderful.
  20. thirdeye

    Christmas rib roast: smoke or no smoke?

    I like a gentle smoke with low-n-slo pit temps on my prime rib roasts, but even the charcoal itself provides plenty of flavor. As far as crust, I usually get a good enough crust from the smoker, that I don't need an end sear. For example, here is one I hung in my drum, and no end sear was needed.
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