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  1. fishwrestler

    New to smoking fish, want to be safe.

    Sorry yeah slowly bump up the temp every hour by 10 degrees until you get the smoker to 180, I always pull off then i get the texture i want. Another suggestion, if you can't smoke the fish right away, espexially trout, kokanee coho, smaller fish i brine first then freeeze. I find the thawed...
  2. fishwrestler

    New to smoking fish, want to be safe.

    I have been smoking fish for over 20 years. I have used all kinds of brines, Never used any cure. I have taking yoshidos and just watered it down and let it brien the fish over night, My wife does not like the sweet taste so I adapted and used Bearcarvers brine Brine: Put 1/2 quart of apple...
  3. fishwrestler

    project curing chamber

    Great find . Will you think about blocking the window so light does not get in the chamber. Everything I have read says keep the contact with light minimal Robert
  4. fishwrestler

    New Curing Room in the Making

    Another update: I have to say I love the perks of my new job. I took my Breezaire WKCR 2200 Compact Wine Cellar Cooling Unit that came with the room  and had one of our Service Tech Apprentices run a little diagnostic test to make sure the unit was working fine.  The unit was also cleaned and...
  5. fishwrestler

    New Curing Room in the Making

    Wow Just realized how long this has been sitting in my garage. So finally finding some time to work on my curing room. I have decided to cut the unit down to 4' x 4'x 7' and line it with Galvanized Sheet  Metal. I found these part locally. Going off  SolarYellow's build I bought a HUM-1 and 110...
  6. New Curing Room in the Making

    New Curing Room in the Making

  7. Curing Fans.jpg

    Curing Fans.jpg

    • fishwrestler
    • Media item
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    • Album: New Curing Room in the Making
  8. HUM-1.jpg

    HUM-1.jpg

    • fishwrestler
    • Media item
    • Comments: 0
    • Album: New Curing Room in the Making
  9. fishwrestler

    Sat Boston Butt

    Pictures pictures we need pictures
  10. fishwrestler

    Pork Bellies

    Agree totally here. Not sure how hard it is to get items shipped to you from the USA, but give this site a look Amaze-n-smoker only way i smoke my bacon. Robert
  11. fishwrestler

    Oklahoma newbie

    Welcome aboard. You found a great website with a great set of people. Californian currently enjoy the hospitality of your home state. Make sure to post up your experience and post pictures we love pictures. Robert
  12. fishwrestler

    Hello Oklahoma Peeps

    Thanks . I plan on giving t he Cattleman's Steak House a try for ssure and might even try the lamb fires 
  13. fishwrestler

    Hello Oklahoma Peeps

    Good evening I am traveling to OKC  next week for some training and will be there from the 12-19 with a whole weekend to explore. Any Smoking Meat Forum Members have suggestions for good BBQ or Steak House Restaurants? Anyone in the area care to show me around on Sat or Sun. Robert
  14. fishwrestler

    Beginner Smoker in Northern California

    Well and hello from a fellow Northern Californian. I have seen this smoker for sale for some time or one like it up towards the Chico Redding area, would love to see some pics of it in action. How did it hold temps etc. use much wood to get it hot, Glad you joined Robert
  15. fishwrestler

    Hello From Cali.

    Hello and welcome from a fellow Northern Californian.  Up Sacramento way myself. Enjoy the site and contribute when you can/ Robert
  16. fishwrestler

    A True Pork Butt Emergency

    glad to hear your daughter is ok and the the pork butt turned out fine Robert
  17. fishwrestler

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke _ham for Thanksgiving.”
  18. fishwrestler

    iGrill $39.50 free shipping!

    I just went to order one and they are all sold out. :sausage::th_crybaby2:
  19. fishwrestler

    Boston Pork Butt - Heavy QView - I'm Back...

    Glad you are back. That is one nice looking butt. I enjoyed the pics. Robert
  20. fishwrestler

    The first Pork Butt in the new smoker

    Sounds great. I have a question and safety concern. How big was the Pork Butt, and what internal temperature did you take it too. The pork butt I do I take to 190-205 degrees for pulled pork and take 10-15 hours. I am concerned about a 4 1/2 hour smoke on a pork butt, can you let us know how big...
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