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    • backsmokin
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  4. backsmokin

    Fish to Smoke

    Seasons turn and today I brought home two beautiful bluefish fillets. They are currently being cured and will be smoked tomorrow. I enjoyed the posts that have pictures so the camera has been out. Need some help in figureing out how to post them though.
  5. backsmokin

    Cooling down the heat

    Appreciate the link - buying another smoker at the moment is not one of my options
  6. backsmokin

    Pounds of Pork

    Interesting - knew about nitrite in plant material and that being part of a true Virginia ham cure. Still not sure how that works with a Parma type prosciutto which had no added nitrites and is not smoked.  OK - I'm not crazy and my ham will use a proper cure and smoke followed by temperature...
  7. backsmokin

    Cooling down the heat

    Hi Gang, I'm working with a Brinkmans Electric that does a real good job of 150-160 degree smoking (Thermometer added) I want to be able to lower that temp for cold smoking and am looking for ideas. Current thoughts are to 1. Raise the top lid 2. Open the side vent 3. Add ice to the water...
  8. backsmokin

    Pounds of Pork

    Thanks for that Pops. Still have to wonder about how the cure vs smoke thing plays. A true Virginia ham doesn't use nitrates but still tastes like ham. Prosciutto (at least the Parma) uses no nitrates and smoke has no role in it. Still tastes like "ham" not "Pork" BTW Pink salt is on order. I'm...
  9. backsmokin

    Kipper alternatives

    Hi Group, My daughter fell in love with kippers while visiting her friend in England. Unfortunately, River herring are on the protected list in my neck of the world and cannot be taken. As kippering is a process more than anything, I was wondering if anyone has tried this preservation method...
  10. backsmokin

    Pounds of Pork

    Hi group, Got to spend this evening butchering a lot of pig with a friend and am now looking for some serious advice. From my part of the pig, I've kept out the hind quarter, belly and jowl, shanks and trotters for the smoker. I'm using a Brinkman electric water smoker modified with a...
  11. backsmokin

    Soaking wood is a NO NO

    With my old homemade smoke I never soaked the wood. Generally used wood chunks, built up a small coal bed and added to the edges. When things started to flame, I'd just damp it down. I've tried using a smoker box with the gas grill and the only difference between soaking and not soaking was the...
  12. backsmokin

    Fish to Smoke

    That sounds good! I'm going to have to try it.  I often save crab, lobster and shrimp shells to makes a stock base for soups and chowders. I wounder how that would work with the smoked shells?
  13. backsmokin

    Fish to Smoke

    Considering the time of year, the next fishing will likely be for cod and haddock. Because they are so lean, I'm concerned about the smoke penetration. I tried some hake a couple of weeks ago and found that if I cut out a piece from the center of the fillet there was little flavor except the...
  14. backsmokin

    Smoked scallops wrapped in prosciutto

    Did the scallops pretty much like WullyBully said. Was bringing them to a party so I trimmed them and sliced them in half to make them bite sized. Smoked with apple chips at about 180 for 30 minutes. They were beautiful! Nice golden smoke color on the scallop and the prosciutto stayed nice and...
  15. backsmokin

    Fish to Smoke

    GrayStratCat - as you mentioned local can I assume you mean black sea bass? (vs the farmed raised European sea bass - branzini) Or did you mean striped bass? I do fish and prefer to use fish I've caught and iced myself but there are a couple of fish markets in the area I trust to be as fussy as...
  16. backsmokin

    Smoked scallops wrapped in prosciutto

    Great thread! I'm planning on trying scallops this weekend with some beautiful sea scallops. Love the prosciutto idea as it is a dried ham with a good salty/peppery flavor and doesn't need to get to 160F to be safe (which would kill the scallop). The fat should render beautifully at a relatively...
  17. backsmokin

    black walnut for smoking and grilling?

    Just want to make sure the differentiation is between Black Walnut and a standard Carpathian (English) Walnut. The black walnut (as well as the related butternut) produce juglone in their root systems. Carpathians are in the same family but planting guides and horse guides don't list them as a...
  18. backsmokin

    Smoked Lobster Tails?

    I would think a sweet wood over the oak barrel chips. Have you considered injecting the lobster with either butter or EVOO?
  19. backsmokin

    Fish to Smoke

    Did you leave them in the leg or crack them open?
  20. backsmokin

    Fish to Smoke

    My past experience with smoking fish has been with fatty fish like bluefish, salmon, mackerel and tuna with all but the salmon locally caught. Does anyone have favorites that are not in this list? I know haddock is a Scottish favorite (so cod and pollock can be used) but I'm not sure how to...
Great deal on LEM Grinders!
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