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  1. smokinadam

    Wild Legs...hot & mild(er)...2010 recipe revisit: Q-View

    good looking legs Eric! I'll need to try these on the mild side for the wife for dinner in the future as we love smoked legs and wings done up.
  2. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    thanks tarragon. I hot cook my salmon with an even amount of soy water and brown sugar
  3. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    thanks Dave. That's exactly what I did so I'm going to take it out for the in laws to snack on tomorrow. Good rest on smoked Fish give little more flavor I've noticed even though right away usually occurs.
  4. smokinadam

    Breaded Cheese Curds

    www.simonscheese.com one of the best spots around and ship anywhere. My aunt in VA orders from them. Just microwave them for 20 seconds if cold and they squeak again.
  5. smokinadam

    Where to add a vent on my smoker?

    my cold smoked hard boiled eggs had lots of smoke flavor with door cracked.
  6. smokinadam

    Where to add a vent on my smoker?

    I have a gas smoking hollow and my amazen does not burn in it unless I Crack the door open to allow air flow but lose some smoke. I had to do this to cold smoke (as I only use it for that and the gas burner to start my charcoal chimneys). I never thought to add a damper on the bottom side but...
  7. smokinadam

    Jambalaya of the North!

    yum! I'll bring the beer next time for a bowl of that! Points sir!
  8. smokinadam

    Bears’ 48th Anniversary (Beef Tenderloin Dinner—AKA Fillet Mignon)

    Looks good bear! I have a hunk thawing for tomorrow but it's pretty cold here so I'll probably be doing it on the kettle in a pan with butter and can mushrooms. My wife said this is only steak she likes now so I do her a filet and me a good ribeye. Love the doneness you accomplished! :points1:
  9. smokinadam

    Winter Batch of Jerky

    thanks Brian! I just asked my wife if she liked it and he's like I don't like it cold. I place it in fridge to last longer.
  10. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    this was my patio... about 5 above... had hard time to get the temp low in the smoker. Smoked about 225 unfortunately. tried one piece and it was little tough biting through the outside but decent flavor and middle was perfect. End temp was 165 which is not the desired temp but I'll try a...
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    20161219_144638.jpg

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  13. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    Rinsed off and now air drying in with fan going so I can smoke it this afternoon
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    20161219_101329.jpg

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  15. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    Found a large container of natural sea salt! Was able to do 4 to 1 Brown to sea salt.
  16. HELP! NEED SALMON BRINE w/limited ingredients

    HELP! NEED SALMON BRINE w/limited ingredients

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    20161218_211144.jpg

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  20. smokinadam

    HELP! NEED SALMON BRINE w/limited ingredients

    Here was what I was going to do and thought maybe it would be to much TQ. 4 cups of brown sugar and 2 T and 1.5t of TQ. 2The of garlic and onion granule. Worst case I go with my old way of 1.5 cups Brown sugar, 1.5 cups soy, and 1 water with some onion garlic and pepper afterwards.
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